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Preheat oven to 180°C. Line a muffin tray with muffin cases.
Stir the lemon juice into the almond milk and set aside.
In a large bowl, whisk the melted coconut butter and sugar until well combined. Stir in the almond milk mixture and the vanilla extract.
Add the flour, baking powder and cocoa powder and mix to combine.
Spoon the mixture into the muffin cases. Bake for 15-20 minutes. Allow to cool.
For the frosting, beat the Violife Creamy, icing sugar and vanilla extract, until thick and smooth. Spoon the icing into a piping bag and decorate the cooled cupcakes as desired.
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