Gluten and Dairy Free Raspberry Sundae Cupcakes

Serves 8


For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g gluten free self raising flour
  • 16 raspberries

For the frosting:

  • 125g dairy free spread
  • 250g icing sugar
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 180 oC
  2. Beat together the dairy free spread and caster sugar until light and fluffy
  3. Beat in the eggs one at a time
  4. Stir in the flour
  5. Divide between 8 muffins cases and push two raspberries into the centre of each cupcake
  6. Bake for 20 minutes
  7. Remove from the oven and allow to cool completely
  8. Make the frosting by beating together the dairy free spread, icing sugar and vanilla until light and fluffy
  9. Pipe onto the cupcakes
  10. I topped my cupcakes with ice cream sweets and some freeze dried cranberry powder