An easy to follow recipe from Sarah Sibley for delicious dairy-free cupcakes.
Ingredients:
FOR THE CAKES:
- 100g dairy free spread (I use Vitalite)
- 75ml rapeseed oil
- 175g caster sugar
- 10ml (2tsp) vanilla extract
- 3 x medium eggs
- 175g self-raising flour
FOR THE FROSTING:
- 250g Stork baking block (softened)
- 10ml (2tsp) vanilla extract
- 500g fondant icing sugar
MAKES: 12 large
1Preheat the oven to 160° C / 140° fan / gas mark 3. |
2Line a muffin tin with twelve large muffin sized cupcake cases. |
3Cream together the dairy free spread, oil and sugar until pale and creamy. |
4Add the beaten eggs and vanilla and beat until smooth. |
5Finally, add the flour and mix thoroughly until combined. |
6Carefully spoon the batter into the cases. |
7Bake for around thirty minutes or until the sponge springs back when pressed lightly. |
8Remove from the tin and leave to cool on a wire rack. |
9Beat the Stork baking block and vanilla together until smooth. |
10Then add the icing sugar and mix together until creamy and lump free. |
11Once the cakes are cool pipe a swirl of frosting onto each cupcake and serve or decorate. |
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