Name: Gluten Free Dairy Free Cupcakes
Prep time: 10 min
Cook time: 15 min
Ingredients: 150 g dairy free spread; 150 g caster sugar; 2 teaspoons vanilla essence; 2 eggs, lightly beaten; 1 1/2 cups gluten free self raising flour; 3/4 cup Vitasoy Soy Milky Vanilla; icing sugar, for dusting

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Preheat oven to 170° C / 150°C (fan forced) and line a 12-hole muffin tin with patty cases
Beat the dairy free spread, sugar and vanilla essence with electric beaters until pale and creamy
Add eggs, one at a time, beating well between additions. Fold the flour into the egg mixture in batches, alternating with the Vitasoy Soy Milky Vanilla
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. Dust with icing sugar just before serving

Preheat oven to 170° C / 150°C (fan forced) and line a 12-hole muffin tin with patty cases
Beat the dairy free spread, sugar and vanilla essence with electric beaters until pale and creamy
Add eggs, one at a time, beating well between additions. Fold the flour into the egg mixture in batches, alternating with the Vitasoy Soy Milky Vanilla
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. Dust with icing sugar just before serving

Preheat oven to 170° C / 150°C (fan forced) and line a 12-hole muffin tin with patty cases
Beat the dairy free spread, sugar and vanilla essence with electric beaters until pale and creamy
Add eggs, one at a time, beating well between additions. Fold the flour into the egg mixture in batches, alternating with the Vitasoy Soy Milky Vanilla
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. Dust with icing sugar just before serving