These adorable Vegan Mini Egg Cupcakes are the perfect Easter bake. They are suitable for anyone following an egg and dairy free diet. Get the recipe below.
Vegan cupcakes
Vegan cupcakes are the perfect hand held treat that kids and grown ups love. They're such a versatile cake that can be decorated in a whole myriad of ways for almost any occasion. (Just check out my Halloween cupcakes!)
Today I'm showing you how to make Easter vegan mini egg cupcakes. The swirl of buttercream encasing 3 little vegan mini eggs almost looks like a little nest!
How to make vegan mini egg cupcakes
There are just two components to these cupcakes: (1) the sponge cake; and (2) the icing. Both are easy to make which means you can whip up a batch in no time. They're also great for making with children, the process is that easy.
Making the sponge cakes
To make a cupcake sponge you need to follow a few simple steps:
- Cream together butter and sugar
- Whisk together your wet ingredients
- Add half of the wet ingredients and half of the dry ingredients to the creamed butter.
- Repeat step 3 with the remaining wet and dry ingredients.
This method may seem a little strange (it's not quite the creaming method and it's not quite the all-in-one method) but it works every time.
The result is a light, bouncy sponge cake that rises perfectly.
Once you've made the batter it needs to be divided evenly between 12 cupcake cases. They only take 15 minutes to bake at 180C / 356F / gas 4.
Making the icing
The icing on these cupcakes is a simple buttercream. It's made by beating together vegan butter, icing sugar and vanilla.
You want to beat the buttercream until it's pale and creamy.
All of the icing sugar should have dissolved so that it's not at all grainy.
The recipe below will get you the perfect piping consistency. It will be soft and unctuous but will hold its shape perfectly like a little nest for the mini eggs.
Where can I buy vegan mini eggs?
There are a couple of brands on the market. The best are Doisy & Dam and Mummy Meegz. Doisy & Dam are made with dark chocolate and Mummy Meegz are more like milk chocolate inside.
If you're based in the UK, some Holland and Barrett stores now stock Doisy & Dam.
You can also buy them both online! (You can even buy 1kg bags of Mummy Meegz!)
The recipe
Vegan Mini Egg Cupcakes
Equipment
- cupcake tins
- cupcake cases
Ingredients
For the sponge cakes
- 150 grams vegan butter e.g. Flora or Naturli
- 200 grams caster sugar
- 300 grams self raising flour
- 1 teaspoon baking powder
- 300 ml plant milk e.g. soy milk or oat milk
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon vanilla paste
For the icing
- 125 g vegan butter
- 250 g icing sugar
- 1¼ teaspoon vanilla extract
To decorate
- 36 mini eggs
Instructions
To make the cupcakes
- Pre-heat your oven to 180C / 356F / gas 4.
- Line your tins with cupcake cases.
- In a large bowl, beat the non-dairy butter and caster sugar together until it is pale and creamy.
- In a separate jug, mix together the milk, vinegar and vanilla extract. (Do not worry if the acid reacts with the milk and it looks like it has split or curdled).
- Add half of the milk and vinegar mix in with the creamed butter and sugar.
- Sift in half of the flour and baking powder and fold in.
- Stir in the remaining milk and vinegar before folding in the remaining flour and baking powder.
- Spoon the cake batter into your cake cases.
- Bake in the centre of the oven for 15-18 minutes or until the cakes are golden brown, a skewer inserted into the middle of the cakes come out clean and the cake is springy to the touch.
- Remove the cakes from the oven once they are cooked and leave them in the tin until cool enough to handle.
- Remove the cupcakes from the tin and let them finish cooling before decorating.
To decorate
- Beat the butter, icing sugar and vanilla with an electric whisk until pale and creamy. It is done when it no longer feels grainy.
- Pipe the icing on top of the cakes and top with 3 mini eggs.
Nutrition
More vegan mini egg recipes
More Easter recipes
For the full range of vegetarian and vegan Easter themed recipes on the blog check out the Easter recipe collection.
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