Happy Easter guys! A little different post I have to admit, but I thought I would post nonetheless.
I love food, and when I get the time I love to cook and bake so I made these little beauties for Easter weekend.
Makes 12 cupcakes
- 150g self raising flour
- 150g caster sugar
- 100g soya spread
- 1/4tsp vanilla extract
- 2 eggs
- 3 tbsp soy milk
For the icing
- 225g icing sugar
- Yellow food colouring ( I used Supercook egg yellow)
- Hot water from the kettle
mini eggs for decoration (you can use dairy free ones)
Pre-heat the oven to 180 C / Fan 160 C/ Gas 4.
Line 12 hole muffin tin with paper cases, or alternatively use silicone cases
Weigh the ingredients and mix them all in a bowl until blended and smooth.
Spoon evenly between the cases.
Bake for about 20-25 minutes or until risen and golden brown.
Lift the paper cases out and cool the cakes on a wire rack until completely cold.
To make the icing weigh out the icing sugar and add drops of the food colouring.
Add the hot water gradually until it is the consistency you want.
Drop teaspoons of the icing on the cake and try to make it circular.
Finally add some mini eggs, or you could add jellybeans.
I also made Betty Crocker’s Devils Food Cake yesterday (this isn’t dairy free) and decorated with mini eggs.