Serves 8


For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g gluten free self raising flour
  • 3 tablespoons blueberries

For the frosting:

  • 100g dairy free spread
  • 200g icing sugar
  • assortment of red decorations


  1. Preheat the oven to 180 oC
  2. Line an 8 hole muffin tin with paper cases
  3. Whisk together the caster sugar and dairy free spread until light and fluffy
  4. Beat in the eggs one at a time
  5. Stir in the flour and blueberries
  6. Divide the cake mix between the muffin cases
  7. Bake in the oven for 20 minutes
  8. Remove from the oven and allow to cool
  9. Make the frosting by beating together the dairy free spread and icing sugar until creamy
  10. Pipe onto top of the cooled cupcakes and decorate

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