Birthday Cupcakes
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Prep time15 min![]()
ServingsPortions 12
Ingredients
- 150g self-raising flour
- 150g Dairy Free Becel Plant Butter - Unsalted
- 150g golden caster sugar
- 2 large eggs
- splash of vanilla extract
Buttercream
- 150g Dairy Free Becel Plant Butter - Unsalted, softened
- 300g Icing sugar
- 3tbsp (45ml) Oat milk
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat your oven to 160°C (fan assisted).
- Fill a 12 cupcake tray with cases.
- With an electric whisk, beat the Dairy Free Becel Plant Butter and golden caster sugar together until pale and fluffy. Whisk in the eggs, one by one.
- Add a splash of vanilla extract, a pinch of salt and the flour and whisk until combined. Spoon into the cupcake cases.
- Bake for 15-20 minutes. Leave to cool on a wire rack.
- For the Buttercream, whisk the softened Dairy Free Becel Plant Butter until soft, add the icing sugar, vanilla extract and a pinch of salt. Whisk together, start off slowly to avoid an icing sugar cloud. Beat in the Oat milk.
- Use a piping bag and a nozzle of your choice, pipe the Buttercream onto the cupcakes and decorate with sprinkles and a birthday candle.
