For this upcoming Easter holiday, there’s plenty of options available to maintain your plant-based, vegan lifestyle while still remaining festive. One of our personal favorites to make for Easter dessert is Vegan Lemon Cupcakes complete with jelly beans on top. Your guests will never know the difference and everyone will be able to enjoy the delicious treats together! These cupcakes aren’t only tasty, but they’re dairy and egg free as well. Our vegan-friendly jelly bean toppers make a very festive alternative to mini eggs for both kids and adults to enjoy.
What you’ll need:
FOR THE BASE:
- 1 tsp vanilla extract
- 150g caster sugar
- 80ml sunflower oil
- 2 tbsp cornstarch
- 150g self-raising flour
- Juice & zest from ½ medium lemon
- 240ml almond milk
FOR THE ICING:
- Vegan-friendly jelly beans (we recommend YumEarth’s Organic Jelly Beans (link))
- Juice & zest from ½ lemon
- 280g icing sugar
- 150g dairy-free butter
Step One: Preheat oven to 400 degrees. Line a cupcake tin with paper liners.
Step Two: Mix lemon juice, almond milk & zest together in a bowl. The mixture should look like it is a bit curdled. Mix in cornstarch & flour together in a separate mixing bowl.
Step Three: Add vanilla, sugar & cornstarch to the wet ingredient mix. Then add the dry ingredient mix into the wet bowl and whisk until the liquid is smooth.
Step Four: Divide the batter mix into the cupcake tin and make for 20-25 minutes until the batter is golden brown.
Step Five: Let the cupcakes cool down before you start decorating the tops.
Step Six: Prepare the topping by whisking the lemon juice, zest, icing sugar and dairy-free butter together until a thick frosting is formed. If needed, add more icing sugar.
Step Seven: Move the frosting to an icing bag with a nozzle. Create icing swirls on top of the cupcakes.
Step Eight: You’ve made it to the fun part! Decorate each cupcake with the vegan-friendly jelly beans.
Ta-da! Your vegan lemon cupcakes are officially ready to eat. Dive in after Easter dinner with your loved ones and enjoy!