Ally Jones' dairy free cupcakes

(22 ratings)

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Ally Jones' dairy free cupcakes
Ally Jones' dairy free cupcakes
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

goodtoknow user Ally made this recipe for her new niece, Madison. Her sister has an intolerance to butter, so she used soya spread as a substitute. Ally says: 'This recipe is really quick & easy and gives great results!'


  • 100g soya spread
  • 100g caster sugar
  • 2 eggs
  • 100g self-raising flour
  • 1 teaspoon baking powder
  • Topping
  • 175g soya spread
  • 350g icing sugar couple of drops of vanilla essence
  • Few drops of food colouring (optional)

Not keen on using soya spread - use standard margarine instead


  1. Pre-heat oven to 200C/400F/Gas 6.
Place 12 cupcake wrappers into muffin tins. 

  3. Put the spread, sugar, eggs, flour and baking powder into a large bowl & whisk with electric beaters for a couple of minutes till well blended & smooth.
  4. Half fill the cupcake cases. 
Bake for 13-16mins (13mins in fan oven) until the cakes are risen & spring back to the touch. Lift the cases out of the tin & cool on a wire rack.
Beat together the soya spread, vanilla essence & icing sugar, then add food colouring in small drops until you reach the desired colour.
  6. Pipe onto the tops of the cakes & then decorate with whatever takes your fancy!

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  • 4
(22 ratings)

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