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Vegan Easter Cupcakes

This Easter I decided to make cupcakes instead of a large cake. Apple and Cinnamon are a favourite and of course you have to have marzipan this time of year. These were so easy to make. I used Biona Organic apple puree to pipe inside the cupcakes. Yummm


200g Sharpham Park Spelt Flour

1 teaspoon baking powder

½ teaspoon salt

1 ½ teaspoons bicarbonate of soda

50 g coconut palm sugar

2 teaspoons cinnamon


100g Maple syrup

200ml almond milk (or any other non dairy milk)

30g melted coconut oil

¾ teaspoon apple cider vinegar

1 teaspoon vanilla extract

To ice – marzipan and apple puree

Preheat the oven to 180 degrees. Line cupcake tin with paper liners (makes 12 cupcakes)

Mix together all the dry ingredients. In a separate bowl mix together the wet ingredients. Mix the wet into the dry and combine with a balloon whisk. Spoon into the 12 cupcake liners. Bake in the oven for 15-18 minutes. Remove and place the cupcakes on a cooling rack.

Once the cupcakes are completely cool, place the apple puree into a piping bag fitted with a round nozzle or if you have a syringe that would work too. Push the nozzle or syringe end into the cupcake and squirt some of the apple puree into the middle. Then roll out the marzipan, cut out the rounds to place on top of the cupcake and decorate with marzipan eggs.

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