Vanilla cupcakes with dairy free icing

Name: Vanilla cupcakes with dairy free icing
Total time: 50 min
Cuisine: British
Ingredients: 175g self-raising flour; 175g caster sugar; 175g dairy free spread, softened, for the cakes; 3 eggs; 2 tsp vanilla extract; 2 tbsp oat milk, unsweetened; 200g dairy free spread, softened, for the icing; 400g icing sugar; 1 tbsp oat milk, for the icing, unsweetened

Soft, fluffy vanilla cupcakes topped with swirls of creamy icing, ideal for parties and school bakes.

Time50 min
LevelEasy
Costabout £0.30 a head
Oven180°C (160°C fan)

12 servings

Ingredients

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175 gself-raising flour
175 gcaster sugar
175 gdairy free spreadsoftened, for the cakes
3eggs
2 tspvanilla extract
2 tbspoat milkunsweetened
200 gdairy free spreadsoftened, for the icing
400 gicing sugar
1 tbspoat milkfor the icing, unsweetened

Method

1
Heat the oven to 180°C (160°C fan). Line a 12 hole muffin tin with paper cases.
2
Beat the 175 g spread and caster sugar for 3 minutes until pale and fluffy.
3 min
3
Beat in the eggs one at a time, with a spoonful of flour each time, then the vanilla.
4
Fold in the rest of the flour, then the 2 tablespoons of oat milk to give a soft dropping consistency.
5
Divide between the cases and bake for 18 to 20 minutes until golden and springy to the touch. Cool on a wire rack.
19 min
6
For the icing, beat the 200 g spread until smooth, add the icing sugar a third at a time, then the oat milk. Beat for 3 minutes until light.
7
Pipe or spoon the icing onto the completely cool cakes.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.