Recipes
Peach-and-Raspberry-Eton-Mess

Christmas Cupcakes

Christmas Cupcakes

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Ingredients
  • 150 g dairy free spread
  • ¾ cup caster sugar
  • 2 teaspoons vanilla essence
  • 2 eggs, lightly beaten
  • 1 ½ cups gluten free self-raising flour
  • 1 tsp xanthan gum
  • 3/4 cup Vitasoy Ricemilk Original
  • Patty cases
  • Icing:
  • 4 cups pure icing sugar
  • green food colouring
  • 100g dairy free spread
  • 3 Tbsp Vitasoy Ricemilk Original
  • gluten free Christmas sprinkles
Instructions
  1. Preheat the oven to 170°C and line a 12-hole muffin tin with patty cases.
  2. Beat the dairy free spread, sugar and vanilla essence with electric beaters until pale and creamy. Add the eggs, one at a time, beating well between additions.
  3. Fold the flour into the egg mixture in batches, alternating with the Vitasoy Ricemilk.
  4. Spoon the mixture into the patty cases and bake for 15-17 minutes or until golden brown and firm to touch.
  5. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Decorate with icing and sprinkles.
  6. Icing:
  7. Combine all ingredients in a bowl and mix well to combine.
  8. Spoon into piping bag and decorate each cupcake. Finally, sprinkle with Christmas sprinkles.
Nutritional Analysis – Amount per Serve
Energy 1520kJ
Protein 2.4g
Total Fat 14.3g
Saturated Fat 2.6g
Carbohydrate 58.1g
Sugar 46.2g
Sodium 178mg
Calcium 15mg