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Birthday Cupcakes

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  • 35 min
  • Prep time15 min
  • ServingsPortions 12
recipe image Birthday Cupcakes

Ingredients

  • 150g self-raising flour
  • 150g Dairy Free Becel Plant Butter - Unsalted
  • 150g golden caster sugar
  • 2 large eggs
  • splash of vanilla extract
Buttercream
  • 150g Dairy Free Becel Plant Butter - Unsalted, softened
  • 300g Icing sugar
  • 3tbsp (45ml) Oat milk

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Preheat your oven to 160°C (fan assisted).
      2. Fill a 12 cupcake tray with cases.
      3. With an electric whisk, beat the Dairy Free Becel Plant Butter and golden caster sugar together until pale and fluffy. Whisk in the eggs, one by one.
      4. Add a splash of vanilla extract, a pinch of salt and the flour and whisk until combined. Spoon into the cupcake cases.
      5. Bake for 15-20 minutes. Leave to cool on a wire rack.
      6. For the Buttercream, whisk the softened Dairy Free Becel Plant Butter until soft, add the icing sugar, vanilla extract and a pinch of salt. Whisk together, start off slowly to avoid an icing sugar cloud. Beat in the Oat milk.
      7. Use a piping bag and a nozzle of your choice, pipe the Buttercream onto the cupcakes and decorate with sprinkles and a birthday candle.

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