Ingredients
For the cakes:
- 150 g caster sugar
- 150 g dairy free spread
- 150 g gluten free self raising flour
- 3 eggs
- 80 g blueberries
For the frosting:
- 110 g dairy free cream cheese
- 65 g dairy free spread
- 225 g icing sugar
- 1 tbsp dairy free milk
- zest of one lemon
- 8 blueberries for decoration
Instructions
- Preheat the oven to 180 oC
- Beat together the caster sugar and dairy free spread
- Beat in the eggs one at a time
- Stir in the flour and the blueberries
- Divide the mixture between 8 muffin cases
- Bake in the oven for 20 minutes
- Allow to cool before frosting
- Make the frosting by whisking together the dairy free cream cheese, dairy free spread, icing sugar, milk and lemon zest
- Pipe onto the cupcakes and top with a fresh blueberry
