Dairy Free Vanilla Cupcake Recipe
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Dairy Free Vanilla Cupcake Recipe

Cook Time30 mins
Author: Sarah Sibley


  • 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


  • 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.