Preheat oven to 350 F. Line muffin pan with cupcake liners. Spray lightly with cooking spray.

Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get curdled.

Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.

Beat together the almond milk mixture, oil, sugar, vanilla extract in a large bowl.

Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.

Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes.

Transfer to a cooling rack to cool.

Chill your coconut milk in the refrigerator overnight.

The next day, chill a large mixing bowl 10 minutes before whipping.

Remove the coconut milk from the fridge and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (you could use it in a smoothie).

Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy.

Then add vanilla and icing sugar and mix until creamy and smooth - taste and adjust sweetness as needed.

Add the fresh blackberries and mix until well combined.

If the cream is too runny, refrigerate in an airtight container - it will harden and set in the fridge again.

Pipe the cupcakes and serve immediately.