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This vegan sponge recipe is the only one you will ever need – it’s fluffy and sweet. With fondant icing and delicious desiccated coconut, you can have fun transforming your creations into adorable polar bear cupcakes. The perfect Christmas treat!
Step 1: Preheat the oven to Gas Mark 4/180°C/160°C (fan). Line a 12-hole muffin tin with 12 muffin cases.
Step 2: Mix the butter and sugar together until pale and fluffy. Add the milk a little at a time, beating well between each addition.
Step 3: Fold in the vanilla extract, salt, bicarbonate of soda and vinegar. Divide the mixture between the muffin cases.
Step 4: Bake for 15-18 minutes until well risen and golden. Once cooked, take the cakes out of the tin (with care) and leave to cool completely before decorating.
Step 5: Prepare your topping. Whisk the butter and sugar together in a mixer until pale. Add the icing sugar a spoonful at a time while whisking. Add the milk.
Step 6: Now to make the bear’s face. Roll out two thirds of the white fondant icing. Cut out 12 circles using a 7cm cutter. Pinch the edges of the icing in two places at the top to make the ears. Spread them over your cakes (dabbing the undersides with water to help them stick). Add a small round ball of white fondant icing to the nose area.
Step 7: Spread a little of the buttercream on the top of each cupcake. Coat them with desiccated coconut. 
Step 8: With the black fondant icing, roll out 12 balls for the noses and 24 small balls for the eyes. Help them stick by adding a dab of water to their undersides. Add a blueberry for the nose. All done. Tuck in! Creamy, mouthwatering polar bears to enjoy.
[Top tip: For extra vitamins and juiciness, add chopped blueberries to your cupcake mixture!]
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