Dairy Free Cream Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ¾ cup dairy-free margarine
- ¾ cup superfine caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 ½ cups self-rising flour (sifted)
- For the topping
- ⅔ cup dairy-free margarine
- 2 ½ cups powdered sugar
- vanilla extract
- To decorate
- Sugar star
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases a 12 hole bun tin.
2.
Beat the margarine and sugar in a mixing bowl until light and creamy. Gradually beat in the eggs and vanilla until well blended.
3.
Sift in the flour and stir in gently until the mixture is a soft dropping consistency.
4.
Spoon into the paper cases and bake for about 20 minutes until risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the topping: beat the margarine with an electric whisk for 2-3 minutes until fluffy. Sift in the icing sugar and beat until smooth. Beat in the vanilla until smooth.
6.
Spoon into a piping bag and pipe on top of the cakes. Sprinkle with sugar stars.
