Preheat the oven 350°F. Line a muffin pan with 7 paper liners and spray lightly with cooking oil.

In a large bowl, combine the almond milk and vinegar.

In another bowl, combine the flour, cornstarch, baking powder, baking soda and salt.

Beat in the olive oil and sugar into the milk/vinegar mixture.

Sift the dry ingredients into the wet ingredients and beat until combined.

Reserve 1 cup of the batter. Mix in 1 tablespoon raspberry extract and the red food coloring into the reserved batter.

Bake the reserved batter in non-stick foil lined loaf pan for 20 minutes or until a cake tester comes out clean.

Fill the paper liners 2/3rds the way with the remaining batter.

Once the red cake comes out of the oven. Remove from the loaf pan and cut out 7 hearts. Note: If you are having trouble with this, push down the cake or even push the cake remnants into the heart cookie cutter to create the hearts.

Set the hearts straight up and down into the paper liners. Remember what direction you put them in, so you know what direction to bite/cut into the cupcakes to get the heart shape.

Bake for 15-20 minutes or until the cupcakes are set. Remove from the pan and allow to cool completely on a cooling rack.

Meanwhile, make the frosting by beating the cream cheese and butter together until loose and fluffy. Add in the vanilla extract. Beat in the powdered sugar, one cup at a time.

Put your frosting into a pastry bag to prepare for decorating. Decorate as desired.