Ingredients
For the cupcakes:
- 150 g dairy free spread
- 150 g caster sugar
- 3 eggs
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 150 g gluten free self raising flour
- 1 zest of one orange
For the frosting:
- 75 g dairy free spread
- 150 g icing sugar
- orange zest and cinnamon For decorating
Instructions
- Preheat the oven to 180 oC
- Beat together the dairy free spread and caster sugar until light and fluffy
- Beat in the eggs one at a time
- Stir in the flour, cinnamon, ginger and orange zest
- Divide between 9 muffins cases and bake for 20 minutes
- Remove from the oven and allow to cool completely
- Make the frosting by beating together the dairy free spread and icing sugar until light and fluffy
- Pipe onto the cupcakes
- Decorate with orange zest and ground cinnamon
