U N I C O R N C U P CAKE S

Hands-on time: 30 minutes Total time: 50 minutes Makes: 12 to 16 cupcakes These cupcakes are our best bake sale solution: They’re nut-, egg- and dairy-free, and almost too pretty to eat! What’s more, they taste great, making them a fast favourite for kids and grown-ups alike.

Cupcakes: 1½ cups all-purpose flour 1 cup packed brown sugar ⅓ cup cocoa powder, sifted 1½ tsp baking soda ¼ tsp salt ¼ cup canola oil ¼ cup unsweetened applesauce 1 tsp vanilla 4 tsp cider vinegar

Unicorn Icing: ⅔ cup dairy-free butter substitute (such as Earth Balance), softened 3 cups icing sugar, sifted (approx) 4 tsp coconut milk beverage (approx) ½ tsp vanilla ¼ tsp salt ¼ tsp each pink, violet and turquoise paste food colouring (approx)

Cupcakes: In large bowl, whisk together flour, brown sugar, cocoa powder, baking soda and salt. In small bowl, whisk together 1 cup water, oil, applesauce and vanilla. Pour over flour mixture; whisk just until combined. Stir in vinegar. (Batter will be on the runny side.) Divide batter among 12 to 16 paper-lined muffin wells, filling each three-quarters full. Bake in 350°F oven until cake tester inserted in centres comes out clean, about 20 minutes. Transfer pans to rack to cool completely. Unicorn Icing: Meanwhile, in separate large bowl, beat butter spread until fluffy, about 1 minute. Slowly beat in icing sugar until smooth. Beat in coconut beverage, vanilla and salt. Add more icing sugar and coconut beverage if necessary to achieve desired texture. Divide icing among 3 small bowls. Using food colouring, tint each bowl of icing to desired shade. Spoon icing, alternating colours, into piping bag fitted with large star tip. Pipe icing onto cupcakes.

PER EACH OF 16 CUPCAKES: about 286 cal, 2 g pro, 11 g total fat (3 g sat. fat), 46 g carb (1 g dietary fibre, 36 g sugar), 0 mg chol, 296 mg sodium, 79 mg potassium. % RDI: 2% calcium, 7% iron, 8% folate.