Ingredients:

• 1 1/2 cups all-purpose flour
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• 1 1/2 tsp baking powder
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• 1/4 tsp salt
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• 1/2 cup unsalted butter, softened
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• 1 cup granulated sugar
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• 2 large eggs
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• 1 tsp vanilla extract
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• 1/2 cup whole milk
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• Pink food coloring
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• Edible pink glitter or sprinkles
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Instructions:

Preheat your oven to 350F 175C and line a muffin tin with cupcake liners

In a bowl, whisk together the flour, baking powder, and salt

Set aside

In another bowl, cream the softened butter and granulated sugar until light and fluffy

Add the eggs one at a time, beating well after each addition

Stir in the vanilla extract

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients

Mix until just combined

Add a few drops of pink food coloring to achieve your desired shade of pink, and mix until the color is evenly distributed

Divide the batter evenly among the cupcake liners, filling each about two-thirds full

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean

Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely

Once the cupcakes are cooled, decorate them with edible pink glitter or sprinkles to add some sparkle and charm

Ingredients:

• 1 3/4 cups all-purpose flour
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• 1 cup granulated sugar
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• 1/2 cup unsweetened cocoa powder
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• 1 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1 cup unsweetened almond milk
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• 1/2 cup coconut oil, melted
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• 2 tablespoons apple cider vinegar
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• 1 tablespoon vanilla extract
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• 1/2 cup vegan chocolate chips
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• 1/2 cup chopped vegan Heath bar or vegan toffee
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• 1 batch Vegan Buttercream Frosting see notes for link
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Instructions:

Preheat oven to 350F 175C and line a muffin tin with cupcake liners

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt

Add almond milk, coconut oil, apple cider vinegar, and vanilla extract to the dry ingredients

Stir until well combined

Fold in chocolate chips and chopped Heath bar

Divide batter evenly among the prepared muffin cups, filling each about 3/4 full

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean

Remove from oven and let cool completely on a wire rack

Once cooled, frost cupcakes with Vegan Buttercream Frosting

Sprinkle with additional chopped Heath bar if desired

Serve and enjoy!