Chamomile Vegan Cupcake

Calm your farm and eat cake

Infuse your soya milk with 2 chamomile tea bags and completely cool. You also need to preheat your oven to 180c.

1. Cream non-dairy butter and sugar until smooth.

2. Add sugar gradually and beat until mixture is light.

3. In a seperate bowl. Mix apple sauce and baking powder. Stir and add to cake mixture.

4. Add flours in 4 parts, alternating with soya milk and vanilla; beat well after each addition.

5. Put mixture into mini cupcake pans (patty pans) and bake 180c for 10-15 minutes.

Sift 4 cups of icing sugar. Place butter, soya milk and half of the sugar into a bowl. Beat until smooth.

Then add the remaining sugar until icing is a good spreading consistency.

Cut open two good quality chamomile tea bags. Pick out the whole flowers.

Once your cakes have cooled, spread on the icing and stick a flower in the top.