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.