Easy Easter Cupcakes

Easter Sunday will be egg-cellent when you introduce your taste buds to these easy Easter cupcakes!



150ml Almond milk
1/2 teaspoon Cider vinegar
110g Vegan butter
110g Caster sugar
1 teaspoon Vanilla extract
110g Self-raising flour
1/2 teaspoon Baking powder


125g Icing sugar
15ml Warm water
Mini chocolate eggs



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.


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!

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