Gluten And Dairy Free Lemon Cupcakes With Raspberry Frosting

Cupcake Time!

Posted by Fiona K

About

My favourite thing about these cupcakes though have to be the sprinkles, they are tiny white, pink and purple unicorns.

Share

You Will Need (11 things)

  • For the cupcakes:
  • 150g dairy free spread
  • 150 g Caster Sugar
  • 3 Eggs
  • 150 g Gluten free self raising Flour
  • 1 lemon, zested
  • For the frosting;
  • 150 g Dairy free Spread
  • 300 g Icing Sugar
  • 60 g Raspberry Jam

Steps (8 steps, 40 minutes)

  1. 1

    Preheat the oven to 180 oC

  2. 2

    Beat together the dairy free spread and caster sugar until light and fluffy

  3. 3

    Beat in the eggs one at a time

  4. 4

    Stir in the flour and lemon zest

  5. 5

    Divide between 8 muffins cases and bake for 20 minutes

  6. 6

    Remove from the oven and allow to cool completely

  7. 7

    Make the frosting by beating together the dairy free spread, icing sugar and raspberry jam until light and fluffy

  8. 8

    Pipe onto the cupcakes