Easy Easter Cupcakes
Easter Sunday will be egg-cellent when you introduce your taste buds to these easy Easter cupcakes!
Ingredients
Cupcakes
150ml
Almond milk
1/2 teaspoon
Cider vinegar
110g
Vegan butter
110g
Caster sugar
110g
Self-raising flour
1/2 teaspoon
Baking powder
Icing
125g
Icing sugar
15ml
Warm water
Mini chocolate eggs
Instructions
Cake
Heat the oven to 180C and line a cupcake baking tray with cupcake cases.
In a jug, combine the milk and vinegar together and leave to thicken.
In a large mixing bowl, beat the butter and sugar together, whisk in the vanilla then gradually add a splash of milk mixture and a spoonful of flour at a time while mixing. Fold in the remaining flour, the baking powder and a pinch of salt.
Spoon the mixture evenly amongst the cases and bake for 25 - 30 minutes or until golden and risen then leave to cool.
Icing
Sift the icing sugar into a bowl and gradually add the warm water until the icing becomes thick enough to coat the back of a spoon. Add more water if needed. Spoon on top of the cupcakes, and place 3 mini chocolate eggs on top!
Browse more Recipes
Lemon Courgette Spaghetti
Swap pasta for this delicious dish!
Tortilla Wrap Meal Prep
Forget store bought tortilla wraps and make your own from scratch!
Teriyaki Meal Prep
We've put a plant-based twist on this terrific teriyaki lunch!
Vegan Souffle Pancakes
These crumpet-like pancakes are so satisfyingly soft and fluffy!
