100% plant based Easter cupcakes!
Preheat the oven to 170C and line a cupcake tray with six paper cases . Add the milk, vinegar, vanilla extract, maple syrup and oil to a bowl and whisk. Leave to sit for 10 minutes.
Stir in the remaining ingredients until a batter forms. Divide the cake mixture equally in to the paper cases and place in the oven for 10 minutes or until golden brown and cooked all the way through. Leave to cool.
Sift half the fondant icing sugar in to a bowl, create a well in the middle and gradually add 2 teaspoons of water while mixing.
Repeat this step using the remaining fondant icing sugar and water but sift in the turmeric powder with the fondant icing.
On a clean work surface that's been lightly dusted with flour, knead the icing. Roll out the icing, cut out the chick shapes and using a small quantity of water, attach to the cupcakes.