easter cupcakes
Prep:
15 mins
Cook:
15 mins
Serves:
6
method:
Preheated oven 180⁰C / 350⁰F / Gas Mark 4
1
Whisk plant-based milk and cider vinegar or lemon juice in a jug and set aside to thicken.
2
Combine flour, cocoa, baking powder, bicarbonate of soda, and sugar in a bowl. Mix until everything is all the same colour.
3
Add oil and vanilla to the plant-based milk and stir to combine.
4
Stir the wet ingredients into the dry ingredients until mixed into a glossy batter. Sprinkle the California Raisins into the cupcake batter and stir to distribute them evenly.
5
Pour the batter into the cupcake cases. You may need a jug for this job!
6
Bake in a pre-heated oven for 15 minutes, until risen and springy. Allow to cool on a cooling rack until cold
To decorate
1
Use an electric mixer to beat margarine, cocoa powder, and vanilla into a thick paste.
2
Add icing sugar in small stages to avoid getting covered in it! Beat with an electric mixer (cover the bowl with a tea towel to save mess) until creamy and light. You can add a little plant-based milk if the frosting is too thick.
3
Pipe or spread the frosting around the edge of each cupcake to make a nest shape. Fill each nest with chocolate eggs or other Easter sweets.
ingredients:
• 125ml plant-based milk
• ½ tsp apple cider vinegar or lemon juice
• 80g plain flour
• 20g cocoa powder
• ¼ tsp baking powder
• ½ tsp bicarbonate of soda
• 100g caster sugar
• 40ml sunflower oil
• 1sp vanilla extract
• 50g California Raisins
To decorate
• 150g block margarine
• 50g cocoa powder
• 1 tsp vanilla extract
• 250g icing sugar
• 1tbsp plant-based milk
• Easter chocolate decoration
You will need
• 6x cavity muffin tin lined with cupcake cases
