Dairy Free Vanilla Cupcakes

Making dairy free cupcakes can be a challenge, particularly when it comes to buttercream. But this Dairy Free Vanilla Cupcake recipe is delicious!

Dairy Free Vanilla Cupcake Recipe

Dairy Free Vanilla Cupcake Recipe
Yields 12
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. For the cakes
  2. 100g Dairy Free Spread (I use Vitalite)
  3. 75ml Rapeseed Oil
  4. 175g Caster Sugar
  5. 10ml (2tsp) Vanilla Extract
  6. 3x Medium Eggs
  7. 175g Self-Raising Flour
  8. For the frosting
  9. 250g Stork Baking Block (softened)
  10. 10ml (2tsp) Vanilla Extract
  11. 500g Fondant Icing Sugar
Instructions
  1. Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  2. Line a muffin tin with 12 large muffin sized cupcake cases.
  3. Cream together the dairy free spread,oil and sugar until pale and creamy.
  4. Add the beaten eggs and vanilla and beat until smooth.
  5. Finally add the flour and mix thoroughly until combined.
  6. Carefully spoon the batter into the cases.
  7. Bake for around 30 minutes or until the sponge springs back when pressed lightly.
  8. Remove from the tin and leave to cool on a wire rack.
  9. Beat the Stork Baking Block and vanilla together until smooth.
  10. Then add the icing sugar and mix together until creamy and lump free.
  11. Once the cakes are cool pipe a swirl of frosting onto each cupcake and serve.
Sarah Sibley http://www.sarahsibley.com/

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