Gather your ingredients, your muffin tin, cupcake liners and tinfoil.

You’ll need to make 5 small tinfoil pegs for each cupcake you’d like to bake. This recipe makes 12 vegan cupcakes, so I made 60 small tinfoil cylinders.

If you’re using a box cake mix, skip this step and follow your instructions on the box.

To make dairy-free, egg-free cupcake batter, sift together your dry ingredients.

Then make three wells in your dry ingredients and add oil in one well, vinegar in the second well and vanilla in the third well. Then pour one cup of water over the top and mix together until fully incorporated.

Fill your cupcake liners ¾ full with cupcake batter. Put your tinfoil pegs around the outside of your cupcake liner so they prop it into the rough shape of a star.

As your cupcakes bake, the tinfoil pegs stay in place between the muffin tin and cupcake liners and the cupcake bakes in the shape of a star.

Put your cupcakes in the oven at 350 degrees Fahrenheit for 20 minutes or until they are fully cooked.

If you over bake your cupcakes, they will get tough and chewy.

To accommodate household allergies, I made my frosting using 1 cup of vegan margarine, thawed to room temperature, 5 cups of powdered sugar, a pinch of salt and a teaspoon of vanilla.

Use a stand mixer or hand mixer until your frosting is whipped smooth and light. Then add one or two drops of yellow food coloring.

Once your cupcakes have fully cooled to room temperature, you can decorate them with frosting and sprinkles.

It’s easier to get the pointed tip of the stars by using a palette knife. These are tools that are used for painting and also for cake decorating. If you don’t have a palette knife, you can order a cheap one online, find one at your local craft store or use a small knife or small cake decorating spatula to get a similar effect.

Use the pointed part of the palette knife to create the tip of the star then drag it down towards the middle. Use the tool to smooth out the frosting then add sprinkles.

Enjoy your star shaped cupcakes right away or store them at room temperature, in an airtight container, for up to three days before they’ll start going stale. You can store them for about 5 days in the fridge, or freeze them to keep them longer.