Preheat the oven to 170 degrees. Add the dairy free milk, almond essence and oil to a jug and stir.
Then slowly mix this into the dry ingredients (flour, sugar, baking powder and bicarbonate of soda). Mix well then stir in the raspberries.
Pour the mixture into cupcake cases, there is enough for 12. Place in the oven and cake for around 15-20 mins.
To make the buttercream you need to add all the ingredients to a bowl and whisk together until combined.
When the cakes have cooled top with the buttercream. You can either pipe it on or just spread some on with a spoon. Then top with a raspberry.