Vegan, easy.
As Valentine’s day is coming up, what better gift to give someone than a homemade ‘beary’ cute cupcake?!
Teddy bears are old news, it’s all about bear cupcakes now- haha!
These cupcakes are a vanilla sponge cake, filled with vegan sprinkles, topped with a piped cotton candy buttercream…decorated with fondant and cacao nibs (to bring the bears to life).
This recipe is in collaboration with Sugar Bear Hair.
Sugar bear Hair makes dietary supplement gummies in the shapes of cute little bears. I’m sure you would have seen them trending on Instagram, celebrities love them!
They have recently bought out a vegan option, the pink bear!
These cakes are inspired by these tasty little gummies and I am so happy with how they turned out. They don’t only taste scrumptious, they look adorable!
They would be perfect for a birthday party, special occasion or just to enjoy making!
Preparation- 10 minutes
Baking time- 18-20 minutes
Makes- Around 8-10
Level- Easy
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Ingredients for the cakes
-240ml of dairy-free milk (I use unsweetened almond)
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)
Ingredients for the buttercream
-135g of dairy-free butter
-400g of icing sugar
-1 teaspoon of cotton candy flavouring
+
-Dairy-free milk (if needed)
Decorations
-Cacao Nibs
-Tan fondant
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To make the cupcakes
Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.
Step 2- In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.
Step 4- Add the melted coconut oil to the ‘buttermilk’ and whisk to combine.
Step 5- Add the wet ingredients into the dry and mix until a smooth batter.
Step 6- Fill the cases 3/4 full with the batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 8- Place the cupcakes on a cooling rack and allow to cool fully before frosting.
To make the frosting
Step 1- Cream the butter in a bowl, on a high speed until creamy.
I use my stand mixer with the balloon whisk attachment.
Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar, cotton candy flavouring and pink food colouring.
Whizz together until fluffy & fully combined.
Add a splash of dairy-free milk if too thick.
Step 3- Transfer the buttercream into a piping bag fitted with a Wilton 233 tip (grass tip).
Step 4- Core the cupcakes and fill with some vegan sprinkles (optional)
Step 5- Pipe the buttercream onto each cupcake.
Step 6– Decorate the cupcakes with fondant circles and cacao nibs for the nose and eyes.
Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature.
Best eaten within a few days.
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It’s been a dream of mine to partner with Sugar Bear Hair so a huge thank you!
This is a paid partnership with Sugar Bear Hair.
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Cute, love these lil guys xxxx
Thankyou! x