close up of cupcake with Party Ring biscuit on top


A light and fluffy cupcake topped with a layer of vegan frosting and a classic Party Ring biscuit.
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 People
Calories 330 kcal


For the cupcakes:

  • 3 Tablespoons Flax seeds
  • 150 g Caster sugar
  • 150 g Vegan butter
  • 1 Teaspoon Vanilla essence
  • 150 g Self raising flour
  • 4 Tablespoons Plant-based milk any will work

For the topping:

  • 350 g Powdered sugar
  • 3 Tablespoons Plant-based milk
  • 20 g Vegan butter
  • Few drops Pink or purple food colouring
  • 12 Mini Party Ring biscuits
  • 30 g Vegan white chocolate
  • Vegan-friendly sprinkles and edible glitter to decorate, optional


  1. Preheat oven to 180°C/gas mark 4 and prepare 12 cupcake cases on a tray.
  2. Prepare the flax "eggs" by mixing the flax seeds with 8 tablespoons of water. Set aside for 5 minutes to thicken.
  3. In a large bowl, cream together the butter, caster sugar and vanilla.
  4. Add the chia eggs, flour and milk. Stir gently until completely combined.
  5. Divide the mixture into the cases and bake for around 30 minutes until golden brown.
  6. While the cakes are baking, prepare the icing by placing all ingredients in a bowl.
  7. Whisk gently with an electric whisk until thick and creamy, adding more powdered sugar or milk as required.
  8. Stir in the food colouring then spoon the icing into a piping bag. Place the bag into the fridge while the cakes are cooling.
  9. Once the cakes are completely cooled, pipe some of the icing onto each one.
  10. Melt the white chocolate and lightly drizzle over the icing. Top each cupcake with a Party Ring biscuit and add sprinkles/glitter if desired.
Nutrition Facts
Amount Per Serving
Calories 330
* All values are an estimate only and will vary depending on the food brands used.