Serves 8
Ingredients
For the cupcakes:
- 150g dairy free spread
- 150g caster sugar
- 3 eggs
- 150g gluten free self raising flour
For the frosting:
- 150g dairy free spread
- 300g icing sugar
- 1 tablespoon sprinkles (double check they are gluten free)
Method
- 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
- Divide between 8 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 the sprinkles