I love baking cupcakes and these dairy free ones are great for anyone who can't eat dairy. They are also low fat too!
Preheat the oven to 180 degrees and prepare 2 cupcake trays with cases (you'll need 24 in total).
Beat the caster sugar and 250g of the dairy free spread until pale and fluffy (about 5mins). Add the eggs one at a time and beat after each addition. Add 1tsp of the vanilla and beat again to combine.
Sift the flour into the bowl and mix it in with a spatula. Add the soy milk and mix well. Spoon the mixture into the prepared cases, using a dessert spoon. Fill them about 2/3 full.
Pop into the oven and bake for about 15mins, until golden on top and they spring back when lightly touched. Once cooked, remove from the oven, allow them to cool for 5 mins in the tin, then turn out onto a cooling rack to allow to cool completely.
To make the icing, beat the remaining 250g dairy free spread until pale (about 5mins). Then sift in the icing sugar in batches, about 1/2 cup each time. Add the food colouring of your choice and the remaining 1tsp vanilla.
Put the mixture into a piping bag with a star nozzle and pipe onto the cakes.
Note: you can also flavour the cakes. To make chocolate ones, replace 50g of the flour with cocoa powder, or add the zest of a lemon or orange to the mix when you add the eggs.
See more Dairy-free recipes