Preheat the oven to 170°C/ 150°C (fan forced) and line a 12-hole muffin tin with brown patty cases
Beat the dairy free spread, sugar and vanilla essence with electric beaters until pale and creamy. Add the eggs, one at a time, beating well between additions
Fold the flour into the egg mixture in batches, alternating with the Vitasoy Ricemilk
Spoon the mixture into the patty cases and bake for 15-17 minutes or until golden brown and firm to touch
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Decorate with icing and sprinkles
Icing
Ingredients
4 cups pure icing sugar
green food colouring
100g dairy free spread
3 Tbsp Vitasoy Ricemilk
gluten free Christmas sprinkles
Method
Combine all ingredients in a bowl and mix well to combine
Spoon into piping bag and decorate each cupcake. Finally, sprinkle with Christmas sprinkles
