Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins Servings: 9


For the cupcakes:

For the frosting:


  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

Keywords: gluten free baking ideas
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