Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line 10 muffin holes with cases
In a bowl or jug put the almond milk, yoghurt, vinegar and Foodie Flavours Xmas Pudding, give a quick whisk and leave to 'curdle' slightly while you prepare everything else
Into a large bowl sieve together the flour, baking powder and bicarbonate of soda
Stir in the sugar
Add the milk and vinegar mixture to the large bowl and stir everything together until well mixed, stirring up from the bottom of the bowl so you don't miss any flour 'pockets'
Evenly divide between your cases - filling each one roughly 2/3 full then bake for 22-25 minutes. Use a skewer or cocktail stick inserted in the middle of one of the cupcakes - if it comes out clean with no raw dough clinging to it the cupcakes are cooked. If not, just return to the oven for a few more minutes
While they're cooking make the icing - beat together the butter, icing sugar and Foodie Flavours Irish Cream until pale and fluffy. Spoon into a piping bag fitted with a star nozzle
Once the cupcakes are cooked, leave them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely
Once they're cooled pipe swirls of icing on top of each cupcake then add your sprinkles
Store in an airtight container
Did you know a lot of sprinkles aren't vegan? Check the labels as colourings used often contain animal derivatives including cochineal and shellac.
Recipe by The Cook & Him at https://thecookandhim.com/recipes/christmas-pudding-muffins-with-irish-cream-frosting/