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Dairy Free Vanilla Cupcake Recipe
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Cook Time:
30
minutes
Author:
Sarah Sibley
Ingredients
For the cakes
100
g
Dairy Free Spread
I use Vitalite
75
ml
Rapeseed Oil
175
g
Caster Sugar
10
ml
2tsp Vanilla Extract
3
x Medium Eggs
175
g
Self-Raising Flour
For the frosting
250
g
Stork Baking Block
softened
10
ml
2tsp Vanilla Extract
500
g
Fondant Icing Sugar
Instructions
Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
Line a muffin tin with 12 large muffin sized cupcake cases.
Cream together the dairy free spread,oil and sugar until pale and creamy.
Add the beaten eggs and vanilla and beat until smooth.
Finally add the flour and mix thoroughly until combined.
Carefully spoon the batter into the cases.
Bake for around 30 minutes or until the sponge springs back when pressed lightly.
Remove from the tin and leave to cool on a wire rack.
Beat the Stork Baking Block and vanilla together until smooth.
Then add the icing sugar and mix together until creamy and lump free.
Once the cakes are cool pipe a swirl of frosting onto each cupcake and serve.
Made this recipe? Don't forget to tag me!
@itssarahsibley
I love to see all your tasty creations!