These cute cupcakes have so much going for them! Not only do they make the most of a classic flavour combo, sweet strawberry and fragrant vanilla, but they're also completely dairy and gluten-free. Bake a batch in just half an hour for all to enjoy.
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Put all the cake mixture ingredients into a large bowl and whisk using an electric hand whisk for 2-3 minutes, until light and fluffy and fully combined. Put 12 cupcake cases in a muffin tray and divide the mixture evenly between them. Put the tray in the oven and bake for 15-18 minutes, or until the cakes are risen, golden and cooked through. Transfer to a wire rack to cool completely.
- To make the frosting, put the dairy-free spread and icing sugar in a large mixing bowl and, using an electric hand whisk, whisk for 2-3 minutes, until light and fluffy. Add the strawberry conserve and vanilla extract and whisk until fully combined.
- Pipe the frosting on the cupcakes to decorate and serve.
Tip: If the icing is too soft, put in the fridge for 30 minutes to firm up a little before piping.
See more Gluten-free recipes