Easter Raspberry & White Chocolate Cupcakes
Easy little raspberry and white chocolate cupcakes, topped with buttercream, raspberries and dairy-free white chocolate mini eggs. Perfect for an Easter treat or just for a cheeky afternoon snack.
Servings: 12 cupcakes
Calories: 367kcal
Ingredients
Cupcakes
- 350 ml oat milk (or your regular milk)
- 1 tsp vinegar
- 1 tsp vanilla extract
- 5 tbsp vegetable oil
- 125 g caster sugar
- pinch salt
- 300 g plain flour (all purpose flour)
- 1 tbsp cornflour
- 1 tsp baking powder
- 150 g fresh raspberries
Buttercream & Toppings (optional)
- 100 g vegan butter (or margarine)
- 4 vegan white chocolate mini eggs melted
- 5 tsp vanilla extract
- 300 g icing sugar
- 12 vegan white chocolate mini eggs for decoration
- 24 raspberries or 12 for one on each cupcake
Instructions
Cupcakes
- Preheat your oven to 180c/160c fan/350f/gas mark 4.
- Fill a 12 hole muffin tray with muffin or cupcake cases.
- Pour milk into a jug or bowl then add the vinegar and stir. Leave for a few minutes to turn into vegan buttermilk.
- Sieve the flour and baking powder into a large mixing bowl, then add salt and sugar and mix well.
- Add the raspberries (for the cupcakes) and toss in the flour.
- Add the oil and vanilla extract to the milk and stir.
- Pour the wet ingredients into the flour mixture and fold to mix (as little as possible), then scoop into the cupcake or muffin cases.
- Bake for 20-25 minutes until risen and baked through. Use a skewer to see if they are ready.
- Remove from the oven, leaving the muffins in the tray for a few minutes, before moving them to a baking rack to cool completely.
- Now decide if you are adding buttercream and toppings. They are good plain, but even better with them.
- Enjoy them whichever way you serve them.
Buttercream & Toppings (optional)- In a mixing bowl, mix together the butter until soft, then mix in the melted chocolate and vanilla extract.
- Mix in the icing sugar.
- If you think it needs to be thicker, add some more icing sugar.
- Add to a piping bag and pipe on to cool cupcakes or add with a spoon.
- Top with fresh raspberries and mini eggs.
- Enjoy!
Notes
- These cupcakes can be frozen (without toppings) or kept in an airtight container in the fridge for 3-4 days.
- Toppings are optional. They are good plain, but toppings make them extra special for special occasions like Easter or birthdays.
Nutrition
Serving: 12g | Calories: 367kcal | Carbohydrates: 61g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 106mg | Potassium: 72mg | Fiber: 2g | Sugar: 39g | Vitamin A: 387IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 2mg