This recipe makes for great cupcakes and is really versatile once you master the basic recipe. You can add lots of different flavours, (I’ve suggested some in the variations at the end of this post,) or you can spice them up by playing around with different decoration techniques.

I like to batch bake these and make lots of different kinds all at once. I then freeze them and use them in my daughters lunch boxes. I just need to grab one out the freezer first thing in the morning and they are defrosted by the time she sits down to eat her lunch. A lovely fresh treat every day, with very little fuss.

Recipe makes approx. 20 average sized cupcakes

 

Ingredients

8oz dairy free sunflower spread

8oz caster sugar

4 eggs

8oz self raising flour

½ tsp vanilla extract

 

Method

Preheat the oven to 180°C

Cream together the margarine and sugar until light and fluffy

Add the eggs one at a time and beat until the mixture is combined. If the mix starts to separate, add a tbsp of the pre-measured flour and mix to bring it back together.

Once all the eggs are in, mix in the remaining flour till it is all combined

Add the vanilla extract (or substitute for your favourite flavour) 

If you want to add any food colouring to the mix to brighten things up, this is the time to do it

Spoon the mixture into the cupcake cakes till they are about two thirds full

Bake in the oven for about 20mins

Once baked, transfer to a cooling tray and allow to cool completely before decorating

When decorating cupcakes your only limit is your imagination. You can simply ice them and add a few sprinkles, or you can top with buttercream and add some pre-made decorations. There is greater choice of decorations than ever before just at the local supermarket. Don’t forget, you can even put a filling into them, or cut their shape to make a new one, as in the butterfly cakes below. Check out the variations below for some ideas, then let your imagination run wild.

Remember to check out my basic icing and butter cream blog for a starting point.

 

Variations

 

Chocolate Cupcakes

For this recipe, once the flour has been added, add a tbsp of cocoa powder mixed with just enough water to form a chocolatey paste and bake as above. Top with either melted chocolate, chocolate icing or a chocolate and orange butter cream.

Bakewell Cupcakes

To make these delicious cupcakes, replace the vanilla extract with almond extract. Once the cupcakes are baked cut a small circle out of the top. Fill the hole with raspberry jam and replace the lid. Then ice over the top with a plain white icing and top it off with a cherry.

Coffee butterfly cakes

For these I just use instant coffee but you could use very strong espresso if you prefer. Mix a tsp of instant coffee with a small amount of boiling water to make a very strong paste. Put this into the mix instead of the vanilla extract, then bake as above. Once the cupcakes have cooled, cut out a circle from the top with a sharp knife, then cut that circle in half to form the two wing shapes. Fill the middle of the cupcake with buttercream, (both vanilla and almond flavour work well for this) then place the wings on the top. Finish with a final flourish of icing sugar.

 

If you liked this recipe, remember to check out the other recipes on this site and leave a comment below.