Dairy-free Strawberry & Vanilla cupcakes

This is a perfect recipe for an afternoon tea. This was the first time I cooked dairy-free, and it was so easy to make and delicious too! 

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


 METHOD

1. Preheat oven to 180°C. Line a12-hole, 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.

* I used Nuttelex spread.



Comments

Post a Comment