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Dairy-free strawberry and vanilla cupcakes
Dairy-free strawberry and vanilla cupcakes
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Dairy-free cupcakes that are irresistibly cute and delicious.
Ingredients:
  • 330.00 gm polyunsaturated spread
  • 8.80 gm vanilla extract
  • 215.00 gm caster sugar
  • 225.00 gm self-raising flour
  • 1 egg
  • coloured sprinkles, to decorate
  • 375.00 gm icing sugar mixture
  • 1 tsp strawberry essence
  • red food colouring
Instructions:
  • Preheat your oven to 180°C, then line 30 holes of three 12-hole, 40ml-capacity patty pans with paper cases.
  • With an electric mixer, combine spread, vanilla extract, sugar, flour, egg, and 3/4 cup cold water on low speed for 1 minute. Increase speed to high and beat for 4 more minutes until mixture thickens. Spoon into patty cases and bake for 12 to 15 minutes until golden brown and a skewer comes out clean. Let the cakes cool in the pans for 2 minutes, then transfer to a wire rack to cool.
  • Prepare the icing by whisking spread, icing sugar, and strawberry essence in a bowl using an electric mixer until fluffy. Mix in 2 to 3 drops of food coloring. Transfer the icing to a piping bag or a plastic bag with a corner cut off. Pipe the icing onto the cakes, sprinkle with decorations, and serve.

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