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Friday, 30 March 2018

Quick & easy Easter cupcakes recipe

Vegan, quick & easy.

Happy Good Friday!
As it's Easter Sunday this weekend, why not make one last treat to give to friends or family?!
These are my delicious and ultra cute quick & easy Easter cupcakes.
I decorated these cupcakes with homemade pastel eggs in a dairy-free chocolate nest.
I also made a few little bunny butt cupcakes which I am excited to show you how to make. They're adorable!

 Making the perfect cupcake which is light, moist and most of all DELICIOUS doesn't have to cost alot of money or take a great deal of time!
Not only are these cupcakes simple to make, they taste scrumptious!

I've loved making these pastel Easter cakes and I am sure whoever you make them for will be more than impressed! They look like they've come fresh from a bakery!

I cored the centre to hide some Easter chocolates. I chose the Hotel Chocolat vegan 'Tiddly Pot' which are mini vegan dark chocolate buttons. They're seriously good and take these cupcakes from a cupcake to an EASTER EGG SUPRISE!
These cute little spring cupcakes are super fun and delicious, perfect with a cup of tea or coffee.

These are a must-make if you love sweet treats, like me!!!
Happy baking!

Preparation- 30 minutes
Baking time- 18-20 minutes
Makes- Around 10
Level- Easy

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Ingredients for the cake
-240ml of almond milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)

Ingredients for the buttercream
-120g of vegan butter (I use Tomor)
-350g of icing sugar
-1 & 1/2 teaspoon of vanilla bean paste (You can use extract)
-1 teaspoon of dairy-free milk (if needed)

Decorations
-Desiccated coconut
-Pastel coloured fondant
-Dark chocolate
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To make the decorations
Step 1- Take around 5g of fondant, roll into a ball in your hands and shape into an egg.
Repeat for different colours. 
These make the mini eggs to top off the cupcakes.

Step 2- For the bunny tail, roll a small amount of fondant into a ball, cover in water then roll in desiccated coconut.

Step 3- For the feet, roll out around 5g of fondant, flatten into an oval, add on some water and attach little circles of pink fondant to make the paws.
Allow to set & dry overnight.

To make the cupcakes
Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.

Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.

Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.
Step 6- Fill the cases 3/4 full with the delicious batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cupcakes on a cooling rack and allow to cool fully. 
Once cool, pop them into a sealed container to keep them fresh before frosting.

Fill the core
Step 1- Using an apple corer, core the middle of the cupcakes.
Step 2- Fill the cupcakes with some mini buttons.

To make the frosting
Step 1- Cream the butter in a bowl, on a high speed until creamy. I use my stand mixer with the balloon whisk attachment.

Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar, vanilla bean paste.
Whizz together until fluffy & fully combined.
Add a splash of milk if the buttercream is too thick.
Step 3- Fold in the grated chocolate (optional).
Step 4- Transfer the buttercream into a piping bag fitted with a large round nozzle.

Step 4- Pipe a bulb of buttercream onto each cupcake.
Nest cupcakes
-To decorate the Easter egg nest cupcakes, add some grated chocolate onto the top of the cupcake and place on 3 eggs.

Bunny butt cupcakes
- Dip the buttercream into desiccated coconut and add on the fondant paws and coconut tail.

Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days.

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Holly Jade
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