Learn how to make delicious dairy-free cupcakes with this easy to follow recipe. This recipe shows you how to make dairy free frosting too. This recipe makes a batch of 12 regular sized cupcakes and will take around 30 mins to prepare and cook. This recipe is perfect if you have a dairy intolerance or you’re looking for a dairy free option for a bake sale or kids party – no one has to miss out on their favourite cakes! This recipe uses soya spread which is the perfect dairy free alternative to butter. Leftover cupcakes can be stored in an airtight container on the kitchen side or in a cool dry area for up to 3 days. Just because you or your guests may not be able to eat dairy doesn’t mean they should miss out – and this tasty recipe is the perfect one to try.
- 100g soya spread
- 100g caster sugar
- 2 eggs
- 100g self-raising flour
- 1 teaspoon baking powder
- 175g soya spread
- 350g icing sugar couple of drops of vanilla essence
- Few drops of food colouring (optional)
To make this cupcake recipe, pre-heat oven to 200C/400F/Gas 6.
Place 12 cupcake wrappers into muffin tins.
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.
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.
Pipe onto the tops of the cakes & then decorate with whatever takes your fancy!
Not keen on using soya spread - use standard margarine instead