Gluten and Dairy Free Strawberry Cupcakes with Dark Chocolate Frosting

Serves 9


For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g gluten free self raising flour
  • 2 tablespoons strawberry jam

For the frosting:

  • 100g dairy free dark chocolate, melted
  • 50g dairy free spread
  • 200g icing sugar, sifted


  1. Preheat the oven to 180 oC
  2. Line a 9 hole muffin tin with paper cases
  3. Beat together the dairy free spread and caster sugar until light and fluffy
  4. Beat in the eggs one at a time
  5. Stir in the flour
  6. Fill each muffin case a third full
  7. Drop in a little bit of the strawberry jam and then cover with more cake butter until the case is two thirds full
  8. Bake for 20 minutes
  9. Remove from the oven and allow to cool completely
  10. Make the frosting by beating together the dairy free spread, icing sugar and melted dairy free dark chocolate
  11. Spread on top of the cupcakes
  12. I topped with some freeze dried strawberry sprinkles