Name: Cupcakes with cream cheese icing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 175 gram dairy-free spread; 3/4 cup caster sugar; 1 teaspoon vanilla essence; 2 eggs, at room temperature; 1 1/2 cup gluten-free self-raising flour; 1/2 cup rice flour; 1/4 cup soy milk; 250 gram cream cheese, at room temperature; 1 1/2 cup gluten-free icing sugar; 1/2 lemon, zest finely grated, juiced

Ingredients

175 gram dairy-free spread

3/4 cup caster sugar

1 teaspoon vanilla essence

2 eggs, at room temperature

1 1/2 cup gluten-free self-raising flour

1/2 cup rice flour

1/4 cup soy milk

250 gram cream cheese, at room temperature

1 1/2 cup gluten-free icing sugar

1/2 lemon, zest finely grated, juiced

Method

1.Preheat oven to 200°C/180°C fan forced. Line a 12-hole (1/3-cup) muffin tray with paper cases.

2.Using an electric mixer, beat spread and caster sugar in a bowl until light and creamy. Beat in essence. Add eggs, one by one, beating lightly after each addition.

3.Sift combined flours over egg mixture. Add milk, then fold until just combined. Divide mixture among prepared holes; level surface. Bake for 15 minutes or until a skewer inserted at centre comes out clean. Cool in tray for 3 minutes. Transfer to a wire rack to cool completely.

4.Meanwhile; using an electric mixer, beat cream cheese, sifted icing sugar, juice and half the zest until smooth. Spread icing over cupcakes. Sprinkle with remaining zest. Serve.

You’ll need 2 tablespoons juice for the icing.
Note

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Ingredients

Method

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