Name: Vegan Bunny Cupcakes
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 24 servings
Ingredients: 1 tbsp apple cider vinegar; 0.75 cup dairy free milk; 1 cup brown sugar; 1 cup vegetable oil ((*See post for allergies)); 0.5 cup maple syrup; 0.5 cup unsweetened applesauce; 2 tsp vanilla; 2 cups shredded carrot; 3 cups all-purpose flour ((regular or 1:1 Gluten Free Blend)); 4 tsp baking powder; 2 tsp cinnamon; 1 tsp salt; 1 tsp baking soda; 0.5 tsp nutmeg; 0.75 cup chopped walnuts (or pecans) ((*Omit for nut allergy)); 9 oz vegan white chocolate (divided); 1 cup vegan butter (softened); 2 cups powdered sugar; 0.5 tsp vanilla extract; 0.125 tsp salt; 2 tbsp dairy free milk; null null red food coloring; 48 null vegan mini semi-sweet chocolate chips

Instructions

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1

Preheat oven to 350 degrees. Line cupcake pans with liners.
2

In a large bowl, combine apple cider vinegar (1 tbsp) and dairy free milk (0.75 cup). Let sit for 5 minutes. Add brown sugar (1 cup), vegetable oil (1 cup), maple syrup (0.5 cup), unsweetened applesauce (0.5 cup), and vanilla (2 tsp). Beat until combined.
3

Add shredded carrot (2 cups) and blend again until combined.
4

Add all-purpose flour (3 cups), baking powder (4 tsp), cinnamon (2 tsp), salt (1 tsp), baking soda (1 tsp), and nutmeg (0.5 tsp). Beat together just until combined. Do not overmix.
5

If using, add chopped walnuts (or pecans) (0.75 cup) and fold until just combined.
6

Fill cupcake wrappers 0.5 full.
7

Bake for 20-23 minutes or until a toothpick inserted comes out clean. While baking, prepare the frosting.
8

Let cupcakes cool completely before decorating.
9

Melt vegan white chocolate (9 oz) in the microwave in 15-second intervals, stirring after each. Place 4 oz of melted chocolate in a small bowl. Divide the remaining melted chocolate evenly into two separate bowls. Let all melted chocolate cool for 10-15 minutes until no longer warm to touch.
10

In a large bowl, cream vegan butter (1 cup) with a hand mixer or stand mixer until whipped. Slowly add the cooled 4 oz of vegan white chocolate, mixing until well combined.
11

Gradually add powdered sugar (2 cups), 0.5 cup at a time, until well combined. Then add salt (0.125 tsp) and vanilla extract (0.5 tsp). Finally, add dairy free milk (2 tbsp) to the frosting. Slowly increase mixer speed and run for 30-60 seconds until desired piping consistency is reached.
12

Lay out a sheet of wax paper on a baking sheet. Add 1-3 drops of [red food coloring] to one of the remaining bowls of white chocolate and stir to turn pink.
13

Using a piping bag with a fine tip, make 48 circles (about dime-sized) with the remaining white melted chocolate. In another piping bag with a fine tip, make 24 triangles (slightly smaller than the circles) with the pink chocolate. With the white chocolate, make 48 2-3 inch oval outlines, then insert a toothpick so 2 inches are sticking out. Fill the outlines with the remaining pink chocolate. Let cool completely.
14

Ensure cupcakes are completely cool. Pipe a flat circle of frosting on top of each cupcake. Insert 2 bunny ears. Add two [vegan mini semi-sweet chocolate chips] for eyes, one pink triangle for a nose, and two white bunny cheeks. Repeat for all cupcakes and serve.