Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with muffin cases.
Whisk together the soya milk and cider vinegar, then allow to rest for 2 minutes. Whisk the caster sugar, sunflower oil, espresso powder and vanilla essence into the milk until combined.
Sieve in the flour, cocoa powder, baking powder and bicarbonate of soda and mix well to combine. Spoon the mixture into the lined muffin tin and bake for 18-20 minutes until they have risen slightly and spring back when pressed. Allow to cool for a few minutes in the tin, then transfer to a wire cooling rack to cool completely.
Meanwhile, beat together the shortening and margarine. Add the icing sugar little by little and continue beating to combine. Finish by beating in the vanilla essence and soya milk.
Once the cakes have cooled completely, pipe on the buttercream. Paint your chosen fruit with edible glue, sprinkle on the glitter and pop a piece on to each cupcake.