1Preheat the over to 160 fan force and line a 12 cup cupcake tray with cases.
2In a bowl pour the milk and vinegar and stir and then set aside for it to curdle. Once it has curdled add the sugar, oil, vanilla bean pasts and beat until it is frothy. If it doesn't turn frothy, that's okay it will still work and taste delicious
3In a separate bowl, sift together the flour, cacao and baking soda. Add this to the bowl of wet ingredients and beat until everything is combined well.
4Fill your cupcake cases 3/4 full and bake for about 15-20minutes - depending on your oven.
5Once cooled, ice these using a Sinchies 200ml pouch or store these in your Sinchies sandwich bags and freeze them until needed.