A classic vanilla cupcake with vanilla buttercream is, perhaps, the finest way to eat sugar ever. The dairy-free recipe here will decorate 14 cupcakes.

The recipe also makes enough buttercream to sandwich together two 20cm sponges with enough left to spread over the top. Halve the recipe if slicing a single cake into two halves. 

Ingredients

250g dairy-free baking block. Use a solid one such as Flora Plant or Naturli and allow it to soften.

2 teasp vanilla extract

300g icing sugar

Method

Sift half the icing sugar into a bowl with the 'butter' and vanilla. Using a wooden spoon, mix to a smooth paste with no lumps.  Or let your food mixer do the job.

Gradually add the remaining icing sugar and mix again until smooth.

If you want a coloured buttercream, add a drop or two of food colouring at this point.

You can keep the buttercream in the fridge in an airtight container for a week, or the freezer for a couple of months.

Photo by Brooke Lark on Unsplash

 

More Free-from Recipes here