Dairy-free strawberry and vanilla cupcakes

Recipe: Dairy-free strawberry and vanilla cupcakes

Ingredients

  • 2/3 cup polyunsaturated spread
  • 2 teaspoons vanilla extract
  • 1 cup caster sugar
  • 1 1/2 cups self-raising flour
  • 1 egg
  • coloured sprinkles, to decorate

Icing

  • 2/3 cup polyunsaturated spread
  • 2 1/2 cups icing sugar mixture
  • 1 teaspoon strawberry essence
  • red food colouring

Instructions

  1. Preheat oven to 180°C. Line 30 holes of three 12-hole, 40ml-capacity patty pans with paper cases.
  2. Using an electric mixer, beat spread, vanilla extract, sugar, flour, egg and 3/4 cup cold water on low speed for 1 minute. Increase speed to high. Beat for a further 4 minutes or until mixture has thickened. Spoon into patty cases. Bake for 12 to 15 minutes or until golden brown and a skewer inserted into one cake comes out clean. Stand cakes in pans for 2 minutes before turning out onto a wire rack to cool.
  3. Make icing. Using an electric mixer, beat spread, icing sugar and strawberry essence in a bowl until light and fluffy. Add 2 to 3 drops of food colouring and beat to combine. Place icing in a piping bag or plastic bag with one corner snipped off. Pipe icing onto cakes. Top with sprinkles. Serve.

Number of servings (yield): 4

Meal type: dessert

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)