Vegan Vanilla Mummy Cupcakes

Directions

Step 1

Preheat your oven to 170°C or 350°F

Step 2

Line your muffin tin with muffin cases

Step 3

This is a really simple sponge – mix the flour and sugar together so it’s well combined.Add in the melted margarine, vanilla, baking soda and cider vinegar – give it a quick stir.

Step 4

Add in the cup of non dairy milk and stir to combine – don’t over mix it.

Step 5

The batter will be quite runny – don’t worry – that’s why you get a light sponge.

Step 6

Fill the muffin cases up 2/3rd of the way and bake for 15 minutes or so. Test with a toothpick to make sure they are done.

Step 7

Use the standard buttercream recipe https://allergymums.co.uk/icing-vegan-buttercream-or-glaze/

Step 8

Spread the buttercream on each cupcake to make an even layer.

Step 9

Put a bit of cornflour on a board and on your rolling pin. Roll out a 1 inch square piece of ready to roll royal icing in black. Cut out the pupils of the eyes using a piping nozzle.

Step 10

Roll out an inch square piece of white royal icing and using a piping nozzle cut out a larger circle of icing for the eye.

Step 11

Carefully put a pupil in each eye and place a set of eyes on each cupcake.

Step 12

Divide the rest of the white royal icing into 3 parts and roll out one to a thickness of about 1/8th an inch. With a sharp knife cut the icing into strips. Layer the strips like bandages, leaving the eyes to poke out!

Step 13

And there you have them…mummy cupcakes