Cotton Candy Bear Cupcakes
[Vegan]

1. Preheat your oven to 360ºF and line a cupcake tin with cupcake cases.
2. Combine the dairy-free milk with the apple cider vinegar in a small bowl and whisk until fully combined.
3. Set aside for 10 minutes to curdle. This creates vegan buttermilk.
4. In a large mixing bowl, sift the flour, sugar, baking powder, and baking soda.
5. Mix well to combine.
6. Add the melted coconut oil to the 'buttermilk' and whisk to combine.
7. Add the wet ingredients into the dry and mix until a smooth batter.
8. Fill the cases 3/4 full with the batter. Make sure to tap the tins on the worktop to remove any air bubbles.
9. Pop the cakes into the preheated oven and bake for 18-20 minutes.
10. 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.
11. Place the cupcakes on a cooling rack and allow them to cool fully before frosting.

To Make the Frosting:

1. Cream the butter in a bowl at high speed until creamy.
2. When your butter/margarine is creamy & light in color, add in the icing sugar, cotton candy flavoring, and pink food coloring.
3. Whizz together until fluffy & fully combined.
4. Add a splash of dairy-free milk if too thick.
5. Transfer the buttercream into a piping bag fitted with a grass tip.
6. Core the cupcakes and fill them with some vegan sprinkles (optional).
7. Pipe the buttercream onto each cupcake.
8. Decorate the cupcakes with fondant circles and cacao nibs for the nose and eyes.