Gluten Free Cupcakes

Ingredients for the cupcake mix (makes 6 muffin sized cakes)

• ½ cup plant-based milk (this can include all non-dairy milk including pea and almond milk)
• ¼ cup rapeseed oil
• 1 tsp vanilla extract
• ½ tsp apple cider vinegar
• ½ cup unrefined cane sugar
• 1 ¼ cup self raising flour
• 1/3 tsp bicarb of soda
• Pinch of salt

Ingredients for the icing

• 2 tbp vegan butter, softened
• 2 cups icing sugar
• 2 tbp plant-based milk
• 1 tsp vanilla extract
• Pinch of spirulina (or green food colouring)

Ingredients for for the bunnies

• Take the Nakd carrot cake bars and break apart to make the following for each cupcake:
• A large ball for the body
• Two long ears created by two small pieces rolled into bunny ears
• Two paws created breaking off two little pieces and molding.