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