Easter cupcakes!

Who said a vegan Easter had to consist of lovely dairy free eggs alone? Well, I wouldn’t complain if it did… but these cakes really shouldn’t be missed out – they’re a slight twist on the typical traditional simnel cake. If there is one time of year you can guilt-lessly have chocolate and cakes all day and nothing else it’s Easter, so get baking! Here’s what you’ll need:

  • 100g butter replacement – I used Trex (and you need 20% less as it contains no water, therefore used 80g), but any vegetable shortening would be good
  • 100g golden caster sugar (white will do)
  • Egg replacement for 2 large eggs – I used vegan egg replacer, but check out the post ‘Egg replacement for use in baking’ for other ideas
  • 1 teaspoon baking powder
  • 1 teaspoon finely grated orange rind
  • 25g ground almonds
  • 100g self-raising flour
  • 200g icing sugar
  • Food colouring
  • Other decorations of your choice (e.g. marzipan to make eggs)
  1. Preheat the oven to 180°C/160°C fan assisted oven/gas mark 4. Line a muffin tin with 12 paper cases.
  2. In a bowl, beat together the butter replacement, sugar, egg replacement, baking powder, orange zest and ground almonds until smooth. Next, sift the flour then fold it in in a couple of batches, but don’t do this too much or the cakes won’t rise well, and try to be fairly quick.
  3. Spoon the mixture into the paper cases and bake them in the oven for 20-30 mins, or until they’re risen, goldenish, firm, and a skewer inserted comes out clean. Cool on a wire rack.
  4. Now the decorating! 🙂 Sift the icing sugar and add just enough water to form a paste (approx. 2 tablespoons). Divide it up and colour it with different food colourings, then spread over the cakes. Use whatever other decorations you like – I coloured marzipan with food colourings to try to make them look like eggs but I don’t know if they do… Ah well, they taste good anyway…

 

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