Sprinkle Cupcakes

Name: Sprinkle Cupcakes
Yield: 8 servings
Cuisine: British
Ingredients: For the cupcakes:; 150 g dairy free spread; 150 g caster sugar; 3 eggs; 150 g gluten free self raising flour; For the frosting:; 150 g dairy free spread; 300 g icing sugar; 1 tablespoon sprinkles (double check they are gluten free)

Fiona @ Free From Favourites @freefromfavourites

Edinburgh, Scotland

Gluten and dairy free version

Fiona @ Free From Favourites @freefromfavourites

Edinburgh, Scotland

Gluten and dairy free version

Saved

Ingredients

8 servings

For the cupcakes:
150 gdairy free spread
150 gcaster sugar
3eggs
150 ggluten free self raising flour
For the frosting:
150 gdairy free spread
300 gicing sugar
1 tablespoonsprinkles (double check they are gluten free)

Saved

Steps

1

Preheat the oven to 180 oC
Beat together the dairy free spread and caster sugar until light and fluffy
Beat in the eggs one at a time
Stir in the flour
Divide between 8 muffins cases and bake for 20 minutes
2

Remove from the oven and allow to cool completely
Make the frosting by beating together the dairy free spread and icing sugar until light and fluffy
Pipe onto the cupcakes
Decorate with the sprinkles