Method (Carrot cake cupcakes)

1. Preheat your oven to 180ºC  fan and line a cupcake tin with 4 cupcake cases.
2. In a small bowl, combine the dairy-free milk with the apple cider vinegar. Whisk until fully combined. This creates a vegan buttermilk.
3. In a large mixing bowl, sift the flour, sugar, ground spices, baking powder and bicarbonate of soda. Mix well to combine.
4. Add the oil to the ‘buttermilk’ and whisk to combine. Fold in the grated carrot.
5. Add the wet ingredients into the dry and mix until a smooth batter.
6. Divide the batter into the lined cases. Make sure to tap the tin on the worktop to remove any air bubbles.
7. Place into the centre of the preheated oven and bake for 18-20 minutes. You will know they’re ready when you put a knife or skewer down the centre of the cupcakes and they come out clean and they’re springy to the touch.
8. Place the cake on a cooling rack and allow to cool fully.
9. Once cool, transfer into an air tight / sealed container to keep fresh before using. You can also make these the day before and store in the container at room temperature. 

Method (cream horns)

1. Preheat oven to 180ºC fan and grease the cone moulds with dairy-free butter. Line a baking tray with grease proof paper.
2. Unroll the puff pastry sheet, and use a rolling pin to flatten. Use a knife or pizza cutter to cut strips, between ½ inch or 1cm in thickness.
3. Fold the pastry strip over the end of the mould, wind the pastry around the mould overlapping slightly. (refer to video for reference). If the whole cone isn’t covered, simply add more strips to cover.
4. Place the horns on the lined baking tray with the end of the pastry down so that it doesn’t pop up during baking. Brush each horn with some dairy-free milk. Optional: You can sprinkle over some granulated sugar to make the pastry a-little crispier.
5. Bake in the middle of the oven for 10-12 minutes, or until the pastry is golden brown in colour. Once baked, remove from the oven and allow to cool fully before separating the cones from the moulds. To do this, simply twist the mould out of the pastry horn, as we greased the mould, it’ll just slide out.
6. Set aside until ready to fill
7. In a large mixing bowl, add in the whipping cream and whip until thick and stiff peaks. You can whip using a stand mixer with balloon whisk attachment or hand mixer. Transfer this into a piping bag fitted with a large star tip nozzle.
8. Pipe some cream into the horn, then add in some carrot cake crumbs. Repeat until you have a few layers in each horn. Transfer to the fridge while you make the decorations.
9. Melt the white chocolate in a microwave or on the hob using a bain-marie until smooth.
10. Add 2 – 3 tablespoons of the melted chocolate into a seperate bowl and colour with orange food gel. Colour the remaining chocolate with green food gel.
11. Transfer each coloured chocolate to separate piping bags and snip off the tips. 
12. Line a baking tray with grease proof paper and pipe the green leaves. Freeze until set.
13. Drizzle the orange chocolate over the cream horns, chill in the fridge to set.
14. To serve, insert the leaves to the cream.
15. Serve and enjoy!!!