Vegan Vanilla Bunny Tail Cupcakes

Ingredients:

• 1/2 cup warm water
• 2 tbsp milled flax seed
• 1/2 cup soy milk (or any full fat plant milk)
• 1 tbsp vinegar
• 1/2 cup vegan butter
• 3/4 cups granulated sugar
• 1 1/2 cups cake and pastry flour
• 2 tsp baking powder
• 1 tbsp vanilla extract
• 3 cups white buttercreme
• 1 cup shredded coconut flakes

Supplies needed:

• Pink food colour
• 2 x piping bags
• 1A round piping tip
• cupcake liners
• mixing bowl
• whisk
• measuring cups & spoons

Directions:

1. Preheat oven to 350°F
2. Line a cupcake pan with cupcake liners
3. In a measuring cup mix soy milk and vinegar and let stand until curdled, about 5 mins.
4. In a small bowl, combine warm water and milled flax and let stand to thicken, about 5 mins.
5. In a mixer or a bowl, cream butter, sugar and vanilla together until fluffy.
6. Add the flax/water mixture (flax egg) and mix until combined.
7. In another bowl, combine cake flour and baking powder.
8. Alternate the addition of dry ingredients and milk into butter mixture and mix on med/low until well combined, stopping to scrape sides to ensure batter is well mixed.
9. Spoon batter into cupcake liners and bake for about 20-22 minutes or until golden brown. Allow to cool before decorating

To decorate:

1. Set aside 1/2 cup of buttercreme and add a little bit of pink food colour to it. Fill a piping bag and snip a small hole.
2. Fill another piping bag fitted with the piping tip with the white buttercreme icing.
3. Prepare a bowl of shredded coconut for dipping.
4. Swirl buttercreme onto the tops of the cupcakes and then dip them into the shredded coconut to cover the top completely.
5. Pipe a ball on top of the shredded coconut to look like a tail and then pipe a small oval on either side of the tail for the feet.
6. With the pink icing, pipe the foot pads of the bunny feet to finish the look.
7. Enjoy immediately or keep in an airtight container in the fridge for up to 7 days.

*Makes 12 cupcakes

Thanks to @thecakemama