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

Combine all ingredients in a bowl and mix well to combine

Spoon into piping bag and decorate each cupcake. Finally, sprinkle with Christmas sprinkles