Vegan Chocolate Chick Cupcakes

Directions

1. Preheat your oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. In a separate bowl, whisk together the almond milk, vegetable oil, vanilla extract, and The Neat Egg until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to over mix.
5. Add the boiling water and stir until the batter is smooth.
6. Pour the batter into the prepared cupcake liners, filling each one about two-thirds of the way full.
7. Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Remove the cupcakes from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
9. While the cupcakes are cooling, make the frosting. In a large mixing bowl, beat the vegan butter until smooth and creamy.
10. Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition.
11. Add the almond milk and vanilla extract, and beat until the frosting is light and fluffy.
12. Add a few drops of yellow food coloring to the frosting and mix well until the desired color is achieved.
13. Using a piping bag with a round tip, pipe a large ball of frosting on top of each cupcake to form the chick’s body.
14. Pipe a smaller ball of frosting on top of the larger one to form the chick’s head.
15. Cut small triangles of carrot to make the beak and use lentils for the eyes.
16. Place the beak and eyes on the chick’s head to complete the decoration.
17. Serve and enjoy your adorable vegan chocolate chick cupcakes!