For cupcakes: In a medium mixing bowl, whisk together flour, baking powder, and salt.  In a large mixing bowl, cream together margarine and sugar until light.  Beat in egg replacers and vanilla.  Stir in buttermilk substitute and maple syrup.  Gradually blend in the flour mixture, stirring only until batter is just combined.  Divide into 12 lined muffin cups.  Bake at 350 for 16-18 minutes until a toothpick comes out clean.  

For icing: Combine margarine, maple syrup, rice milk, and 2 cups powdered sugar in a large bowl and beat at medium-high until smooth.  If icing is too thin, add more powdered sugar.  Spread or pipe onto cooled cupcakes.