Dairy-free strawberry and vanilla cupcakes

Ingredients:

• 2/3 cup polyunsaturated spread
• 2 tsp 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 tsp strawberry essence
• red food colouring

Method:

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

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.

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.

Article from: https://www.taste.com.au/recipes/dairy-free-strawberry-vanilla-cupcakes/207ab79d-437d-44cd-b37b-f23315c198b9