Vegan Lemon Cupcakes for Easter

Step 1

Preheat the oven to 180°C / 350°F and line a cupcake tray with eight liners.

Step 3

Mix the almond milk, lemon juice and zest together in a jug to "curdle" slightly for a few minutes. Meanwhile, mix the flour and corn starch together in a large mixing bowl.

Step 5

Add the oil, sugar and vanilla to the almond milk.  ​Then mix the wet ingredients into the dry and whisk until smooth.

Step 7

Divide the batter between the eight cupcake cases and bake for 20-25 minutes until golden brown and spongey to the touch. Tip, when you're dividing up your mix use a 1/4 measuring cup to scoop the batter into the cases. This way, you know you're getting the same amount for each cupcake plus it helps to avoid any drips!

Step 9

Leave to cool completely before decorating.

Step 11

Prepare the buttercream by whisking the dairy-free butter, lemon juice, zest and icing sugar together until a thick frosting is formed. Add more icing sugar, if needed.

Step 13

Transfer the buttercream to an icing bag with a star-shaped nozzle. Create buttercream swirls on top of the cupcakes.

Step 15

Now the fun part! Decorate with your pastel-coloured jelly beans. Enjoy!