Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins Servings: 8 Best Season: Spring


For the cupcakes:

For the frosting:


  1. Preheat the oven to 180 oC
  2. Line an 8 hole muffin tin with paper cases
  3. Whisk together the caster sugar and dairy free spread until light and fluffy
  4. Beat in the eggs one at a time
  5. Stir in the flour and blueberries
  6. Divide the cake mix between the muffin cases
  7. Bake in the oven for 20 minutes
  8. Remove from the oven and allow to cool
  9. Make the frosting by beating together the dairy free spread and icing sugar until creamy
  10. Pipe onto top of the cooled cupcakes and decorate
Keywords: gluten free baking ideas
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