Dairy-free strawberry and vanilla cupcakes

Dairy-free strawberry and vanilla cupcakes

Ingredients

 2/3 cup polyunsaturated spread
 2 teaspoons vanilla extract
 1 cup caster sugar
 1 1/2 cups self-raising flour
 1 egg
 coloured sprinkles, to decorate

Icing
 2/3 cup polyunsaturated spread
 2 1/2 cups icing sugar mixture
 1 teaspoon strawberry essence
 red food colouring



Method

Step 1
Preheat oven to 180°C. Line 30 holes of three 12-hole, 40ml-capacity patty pans with paper cases.

Step 2
Using an electric mixer, beat spread, vanilla extract, sugar, flour, egg and 3/4 cup cold water on low speed for 1 minute. Increase speed to high. Beat for a further 4 minutes or until mixture has thickened. Spoon into patty cases. Bake for 12 to 15 minutes or until golden brown and a skewer inserted into one cake comes out clean. Stand cakes in pans for 2 minutes before turning out onto a wire rack to cool.

Step 3
Make icing. Using an electric mixer, beat spread, icing sugar and strawberry essence in a bowl until light and fluffy. Add 2 to 3 drops of food colouring and beat to combine. Place icing in a piping bag or plastic bag with one corner snipped off. Pipe icing onto cakes. Top with sprinkles. Serve.