Add oat milk and lemon juice and zest to a large mixing bowl and let set for 3-4 minutes.  This will curdle the milk and make “buttermilk”. Add oil, sugar and vanilla and whisk until thoroughly combined and sugar has dissolved.

Add flour, baking soda, baking soda to sifter and sift over the bowl with wet ingredients. Use a whisk or hand, wooden spoon or hand mixer to blend until well incorporated and no large lumps of flour remain. Batter should be the consistency of pancake batter not too thick not too thin.  Add a few more tbsp of flour if the batter is too thin or oat milk if it’s too thick.

Divide batter evenly among the cupcake holders filling ¾ of the way up.

Bake on center rack for 20-24 minutes or until a toothpick inserted into the center comes out clean.

Let cool completely on a cooling rack.  In the meantime, prepare frosting.

Add softened vegan butter to a mixing bowl and beat until light and fluffy. Add vanilla and mix until combined.  

Add sifted powdered sugar ½ cup at a time and pink pitaya powder and continue mixing until thick and creamy.  If the frosting becomes thick and crumbly add a splash of plant milk.

Once cooled, frost cupcakes. Make little 12 bundles of cotton candy floss as per machine direction. Get your cotton candy machine here!

Add candy floss to the top of cupcakes. Serve immediately.  Store leftovers covered at room temperature or refrigerate for up to 3 days.