Easter Cupcakes
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Prep time20 min![]()
ServingsPortions 12
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
- 300g icing sugar
- 3tbsp (45ml) oat milk
- yellow food colouring
- black edible pearls
- orange sugar paste
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat your oven to 160°C (fan assisted).
- Fill a 12 cupcake tray with cases.
- 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.
- Add a splash of vanilla extract, a pinch of salt and the flour and whisk until combined. Spoon into the cupcake cases.
- Bake for 15-20 minutes. Leave to cool on a wire rack.
- 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 and add yellow food colouring.
- Use a piping bag and a round nozzle, pipe the Buttercream onto the cupcakes, starting with the body and add the head for the Easter chick. Add 2 black pearls for eyes and cut the little feet and beak out of the sugar paste.
