No messing about here, let's get baking...
Makes 12 cupcakes
Ingredients
Cupcakes
- 150 g Dairy Free Butter (My favourite is Vitalite)
- 150g Caster Sugar
- 150g Self Raising Flour
- 3 Medium Eggs
- 1 tsp Vanilla Extract
Buttercream - 250 g Dairy Free Butter
- 500 g Icing Sugar
- 1 tsp Vanilla Extract
- Pink and Purple Food Colouring
Decoration
- Mini Eggs (Doisy & Dam do dairy free mini eggs)
Method
- Pre-heat the oven to 180C / 160C Fan and line a 12 hole cupcake tray with cupcake cases.
- In a large mixing bowl add the dairy free butter and sugar and beat until light and fluffy. Slowly add the eggs and vanilla extract until fully combined.
- Fold the flour into the mix, once all the ingredients have come together spoon the mix equally into the baking cases.
- Bake in a pre-heated oven for 18-20 min or until a toothpick comes out clean.
- Once baked, leave to cool on a cooling rack and start to prepare your buttercream. To make the buttercream you will need room temperature butter. Place the butter in a bowl and mix using a stand mixer or electric whisk for around 5 minutes. The butter should start to look whiter instead of yellow. Then gradually add the icing sugar and vanilla extract until fully combined.
- Separate the buttercream equally into two bowls. In one of the bowls add pink food colouring and mix thoroughly with the buttercream.
- Add the buttercream to a piping bag fitted with a star nozzle. Place the coloured buttercream at one side and the normal buttercream at the other. Then gently squeeze both colours down, making sure to grip the top of the piping bag to ensure no buttercream escapes.
- Starting from the middle of the cupcake you want to move the piping bag in a circular motion while squeezing the buttercream out to form a rosette.
- Decorate with vegan mini eggs and enjoy.
Happy Baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3
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