Directions

1. Preheat oven to 350F/180C. Place Silicone Muffin Form on metal baking sheet and set aside.
2. In 3.5L Ultimate Mixing Bowl, place flour, sugar, baking soda, salt and orange zest. Whisk until no lumps remain.
3. In 1-cup Micro Pitcher add almond milk and vinegar. Set aside for 5 minutes then mix in oil.
4. Make a well in center of dry ingredients and pour in liquid ingredients. Mix until smooth.
5. Divide batter among cavities of Silicone Muffin Form and bake for 20 minutes or until toothpick inserted in center comes out clean.
6. While cupcakes bake, make frosting in Whip N Mix Chef. Add butter, caramel and whisk on Gear I until well combined. Add in powdered sugar ½ cup at a time, switching to Gear II, until fully combined and creamy.
7. Let cupcakes cool for 10 mins, unmold and set aside. While cupcakes cool, shape pie dough into six ½-inch balls and flatten slightly. Then use remaining pie dough to form 2-inch bones by rolling into a log then continue rolling the middle to make it thinner. Bake pie dough pones and flat balls for 5 minutes or until golden brown, then let cool completely.
8. To assemble: pipe frosting on top of cupcake in desired pattern, then add one small ball to center of frosting and four bones on each side of cupcake. Serve immediately.