Ingredients
For the cupcakes:
- 150 g dairy free spread
- 150 g caster sugar
- 3 eggs
- 150 g gluten free self raising flour
- 1 tablespoon cocoa powder
- 1 tablespoon berry jam
For the frosting:
- 200 g dairy free spread
- 100 g icing sugar
- sprinkle of cocoa powder
- 8 cherries
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 and cocoa powder
- Half fill 8 muffins cases with the mix
- Put a spot of jam in the centre of each muffin case
- Cover with the remaining cake batter
- Bake for 25 minutes
- Remove from the oven and allow to cool completely
- Make the frosting by beating together the dairy free spread and icing sugar
- Pipe onto the cupcakes
- Sprinkle with cocoa powder and a top with a cherry
