Carrot Cake Cupcakes

1. Preheat the oven to 180ºC (fan)/350ºF/Gas Mark 4
2. Line a muffin tray with muffin cases. This recipe will make 8 large cupcakes (as pictured) or 12 smaller ones.
3. Mix the soya milk and cider vinegar in a bowl and then set aside for 10 minutes.
4. In a large mixing bowl, stir together all the dry ingredients then add the grated carrot, pecan pieces and cinnamon.
5. Add the soya/cider vinegar mixture then the oil and vanilla.
6. Stir everything together using a metal spoon but not too much, only until everything is combined.
7. Tap the bowl onto the work surface to stop the raising agents working too quickly (this is a tip courtesy of the amazing Ms Cupcake!)
8. Fill the cupcake cases to ¾ full and tap the tray again.
9. Place in the oven and bake for 15-25 minutes depending on the size of the cupcake. They need to be slightly golden on the surface.
10. Remove from the oven and leave to cool thoroughly before icing.

Icing

1. Whisk together the margarine, vegetable shortening and vanilla either by hand or electric whisk.
2. Add the icing sugar, a quarter at a time, along with the plant milk until combined.
3. You can add more icing sugar or plant milk if the icing gets too wet or too dry.
4. Fill up a piping bag with your favourite cupcake nozzle (these can be bought from kitchen shops or online) and get creative.
5. Decorate with pecans and maple syrup (or other vegan syrup).