5 from 3 votes
Vegan Easter Cupcakes
Easter chick cupcakes with dairy-free lemon buttercream frosting on top.
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings:
12
cupcakes
Calories:
422 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 280 ml soy milk
- 1 Teaspoon apple cider vinegar or lemon juice
- 230 g self-raising flour
- ½ Teaspoon baking soda
- 180 g caster sugar
- 6 Tablespoons sunflower oil (sub for melted vegan margarine or any other neutral-tasting oil)
- 2 Teaspoons vanilla extract (sub for 1 teaspoon lemon extract for lemon cupcakes)
For the buttercream:
- 150 g vegan margarine (the spreadable kind)
- 500 g icing sugar
- 2 Teaspoons lemon extract
- Food Coloring sub the black food colouring for brown, or use melted chocolate instead of buttercream for the chick's eyes, orange, black and yellow
Instructions
For the buttercream:
Notes
- Store in an airtight container at room temperature for up to 4 days.