Peppermint Candy Cane Cupcakes (Gluten Free, Dairy Free)

For the cupcakes:

1. Preheat the oven to 180 oC
2. Beat together the caster sugar and the dairy free spread until light and fluffy
3. Add the three eggs individually, beating well between each addition
4. Add in the flour, cocoa, baking powder and xanthan gum
5. Mix until well combined
6. Split the mixture between 8 muffin moulds lined with paper cases
7. Bake in the centre of the oven for 20 minutes
8. Remove from the oven and allow to cool

For the frosting:

1. Place the sugar and cream into a saucepan
2. Heat until just before it comes to the boil
3. Stir in the chocolate, dairy free spread and peppermint extract
4. Chill in the fridge for a couple of hours
5. Pipe onto the cupcakes
6. Top with a mini candy cane