buttercream frosted cupcakes
These creamy buttercream cupcakes make the perfect anytime treat
- 170ml plant based milk
- 50g dairy free butter, melted
- 170g Sweet Freedom CHOC SHOT
- 150g wholemeal flour
- 1 tsp baking powder
- 300g dairy free yoghurt
- 50g Sweet Freedom CHOC SHOT
Preheat oven to 180C and line muffin tray with liners.
Add the milk, dairy free butter and CHOC SHOT to a large bowl and beat together until fully combined.
Add the flour and baking powder. Mix again until a thick batter forms.
Spoon the mixture evenly between the prepared muffin liners.
Bake for 10-12 minutes until just baked, then transfer to a wire rack and allow to cool completely.
Meanwhile, whisk the yoghurt and CHOC SHOT together in a bowl until combined.
- Either spoon or pipe the buttercream onto the cool cupcakes.