These little cupcakes are completely dairy free. I actually like this recipe better than my usual cupcake recipe which has butter and milk in it... they are so light and soft and delicious and the frosting is not fatty or nasty. A real delight Made them this morning as kids have "dairy free" friends coming over today.
Turn on your oven to 180oC or 160oC for fanforced.
Line a cupcake tin with paper cases ( makes about 16 big cupcakes)
Gather your ingredients...
2/3 cup margarine spread (I used MeadowLea dairy free)
2 teaspoons of vanilla extract (essence)
1 cup caster sugar
1 1/2 cups self-raising flour
1 egg
3/4 cup iced water
Mix well in your mixer or by hand till smooth and thick.
Spoon evenly into paper cupcake cases and bake until
tops are lightly browned and bounce back when tapped on top.
Allow cooked cakes to cool on a wire rack.
Prepare your frosting...
2/3 cup dairy free margarine
2 1/2 cups icing sugar mixture
2 teaspoons orange essence
red and yellow food colouring
Mix marg, sugar and essence together well in your mixer or by hand.
Add a couple of drops of yellow and red to create an orange colour.
Pop in a piping bag and pipe on to your cooled cakes, or simply spread on nice and thick.
Nom nom nom !!!
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