Teddy Bear Cupcakes

These fun little cupcakes are great for kids parties or picnics or a school fete or cake sale as these were made for.

They are fun to make and a great recipe to actually get children involved in too!

Ingredients: Makes 12

  • 150 ml non dairy yoghurt
  • Replacer for 3 eggs
  • 1 tsp pure vanilla extract
  • 175g caster sugar
  • 140g self-raising flour
  • 100g ground almonds
  • 1 tsp baking powder
  • A good pinch of salt
  • 175g vegan margarine, melted
  • 125g icing sugar
  • 1/2tbsp cocoa powder
  • Sweets to decorate
  • Tubes of black or chocolate writing icing in a tube
Method:

Line a 12-hole muffin tin and 2 extra holes of a second tin with paper cases and heat the oven to 190C / 170 C fan. Combine the yoghurt, egg replacers and vanilla in a jug or small bowl. In a large bowl, whisk together the sugar, flour, ground almonds, baking powder and salt and make a well in the centre.  Pour in the yoghurt mix and the melted butter and quickly fold in the ingredients but take care not to over mix.

Divide the batter between the cases paper cases and bake for 18 to 20 minutes or until risen and springy to the touch. Cool for a few minutes and then transfer to a wire rack to cool completely.

To decorate, make up the icing by mixing the cocoa and icing sugar with water as recommended on the packaging for the amount of sugar used. Ice each cake, don’t worry of icing trickles over, the gooier the better in a child’s eyes! Use sweets and chocolate buttons to make faces!

Calorie Count :: New Recipe

Adapted from Annabel Karmel

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