Day of the Dead Cupcakes

Method

1. Heat the oven to 350 °F (180 °C). Set the Tupperware Silicone Muffin Mould on a metal baking sheet.

2. In a large mixing bowl, whisk the flour, sugar, baking soda, salt and orange zest until there are no lumps.

3. Pour the almond milk and vinegar into the Tupperware Micro Pitcher 1 cup (250 ml) and leave for 5 minutes, then stir in the oil. Make a hollow in the dry ingredients, pour in the liquid and mix until smooth.

4. Share the batter between the cavities of the mould and bake for about 20 minutes, until a toothpick pushed into the centre comes out clean. Leave to cool for 10 minutes, then unmould.

5. For the frosting, put the butter and caramel syrup in the Tupperware Whip N Mix Chef and turn the handle in gear I until blended. Switch to gear II and add the powdered sugar and salt 1/2 cup (60 g) at a time, turning until creamy.

6. Roll six 1/2-inch (1 cm) balls of pie dough and flatten them slightly. Shape the rest into 2-inch (5 cm) bones: roll a thin log, then roll the middle thinner still. Bake the balls and bones for about 5 minutes, until golden, and let them cool.

7. Pipe the frosting onto the cupcakes, press a pastry ball into the centre of each and arrange four bones around it. Serve straight away.

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