These cute little POLAR BEAR CUPCAKES are from Holly @thelittleblogofvegan . Her creations are incredibly creative and so beautiful. If you need some new vegan inspirations, you have to switch to her feed right now. For sure, one of my fav IG accounts .
Also with these cupcakes, Holly wants to raise awareness for the importance to protect these animals and the progressing climate change. What an important message!!

Preparation- 10 minutes
Baking time- 18-20 minutes
Makes- Around 8-10
Level- Easy

Ingredients for the cakes
-240ml of almond milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour (You can use gluten-free)
-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
-130g of butter (I use Tomor)
-400g of icing sugar
-2 teaspoon of vanilla bean paste (You can use vanilla extract)
-2 teaspoon of almond milk (Optional)
-Desiccated coconut

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 almond 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 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, vanilla bean paste.
Whizz together until fluffy & fully combined.
Add a splash of milk if the buttercream is too thick.
Step 3- Transfer the buttercream into a piping bag fitted with a large round nozzle.

Step 4- Pipe a low swirl of buttercream onto each cupcake and level with a of-set spatula or knife.

Step 5- Pipe 2 little bulbs of frosting for ears and 1 for the nose

Step 6- Carefully dip or sprinkle desiccated coconut all over the cupcake, including the ears.

Step 7- Add eyes and a nose using black royal icing. See recipe below
You could always use chocolate, chocolate chips, sprinkles etc.

Serve these festive 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.

Black royal icing

Ingredients for the royal icing
-3 ounce of chickpea brine
-1 teaspoon of vanilla extract
-500g of icing sugar

To make the royal icing
Step 1- In a large bowl or stand mixer, add in the chickpea brine and whisk on high until frothy.
This usually takes around 5 minutes.
I use a stand mixer with a balloon whisk attachment but you can use a hand mixer.

Step 2- Add in the vanilla extract and icing sugar and whisk together until it holds a stiff peak.

Step 3- Transfer into a piping bag and pipe onto the gingerbread men.