Carrot & Coffee Easter Cupcakes

Utensils required

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Step 1

Preheat your oven to 180c and line a muffin tray with paper case.
Step 2

Mix together your non dairy milk, vinegar and coffee and set aside for 5 minutes to allow to thicken. This will act as your buttermilk replacement.
Step 3

Start by preparing your oat flour. Add 2 cups of oats into your Ninja Kitchen food processor and blitz these on high for a few minutes until you’re left with a fine flour. Store this in an airtight jar or container.
Step 4

In a clean food processor, attach the grating blade and use this to grate your carrot, then set aside.
Step 5

Add your vegan butter and sugar to your food processor and pulse to cream these together. Pour in your milk mixture and blend again.
Step 6

Meanwhile, combine all of your dry ingredients in a large mixing bowl, then fold through the wet mixture and your grated carrot.
Step 7

Divide this batter between approximately 6-7 cupcake cases and pop these into the oven for 20-25 minutes to bake.
Step 8

Once your cupcakes are golden and a toothpick comes out clean when pierced into the cake, you know they’re ready.
Step 9

Allow these to cool in the tin for a couple of minutes, then transfer them onto a wire wrack to cool completely.
Step 10

You can serve these as they are or top with a simple frosting and some mini easter eggs!