Dairy Free Vanilla Cupcake Recipe
Recipe by Sarah Sibley

Recipe by Sarah Sibley

Vanilla Dairy Free Cupcake Recipe

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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

Dairy Free Vanilla Cupcake Recipe

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!

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