Recipe created by Almond Breeze Australia
DIRECTIONS
INGREDIENTS
CUPCAKE:
- 200g dairy-free butter alternative
- 1 3/4 cups caster or coconut sugar
- 2 tsp vanilla essence
- 4 eggs
- 2 3/4 cups self raising flour
- 1 cup Unsweetened Almond Breeze
ICING:
- 200g dairy-free butter alternative
- 6 cups icing sugar
- 1/2 cup Unsweetened Almond Breeze
- 1 tsp red food colouring
METHOD
- Preheat oven to 180 degrees Celsius and two muffin tins with 24 muffin cases
- Cream the margarine, sugar and vanilla essence until light and fluffy. Add the eggs, one at a time, and beat until just combined
- Add the flour and almond milk in alternative batches and stir until just combined
- Spoon mixture evenly among the pastry cases. Bake for 15-20 minutes or until cooked through. Remove from oven and allow to cool completely
- For the icing, mix the margarine with an electric beater until pale. Add the icing sugar gradually while beating. Add the almond milk and beat until well combined
- Stir in the red food colouring and then spread the icing over the cupcakes as desired
Serves 24
Prep Time 1 hour