Preheat the oven to 180°C (Gas mark 4/350°F). Line a muffin tin with 10 Dr. Oetker muffin cases.

Pop the dairy free spread into a mixing bowl and add the caster sugar and eggs. Sift the flour on top and using an electric whisk on a low speed, gently blend the ingredients together. Add the milk and vanilla extract and blend again. Increase the mixer speed and whisk for a few more seconds until well mixed.

Place half of the cake mixture into a separate bowl, then add the cocoa powder to the remaining half and whisk again until completely mixed in.

Using two teaspoons, drop alternate spoonfuls of the two cake mixture flavours into each muffin case. Aim for 5-6 layers in each muffin case.

Once finished, tap the muffin tin gently on your worktop to release any air bubbles and help the mixture to spread in the cake cases.

Bake for 16-18 minutes until risen and springy to the touch. Transfer to a wire rack to cool.

Once cool, decorate each cake with a swirl of vanilla icing. The can of cupcake icing officially covers 8 cakes, but if you use it sparingly you should just be able to decorate all 10 cupcakes.

Top each cupcake with a zebra chocolate triangle to finish.