Vanilla Cupcakes with Custard Buttercream Icing (DF, V)

A little bit of decadence for the kids lunch boxes this week ...

Makes approx 10 cupcakes

Ingredients:

125 gm dairy-free spread (Olivite or Olivani)
1 tsp vanilla essence
1/2 c caster sugar4 tsp (+ 4 tbsp water) of No Egg (egg replacer by Orgran)
1 c plain white baking flour

2 tspn baking powder

1/2 c almond milk (or rice milk)

Method:

1. Preheat oven to 180°C. 
2. In a mixer cream dairy-free spread, vanilla and icing sugar until light and fluffy.  Add No Egg and mix again.
3. Sift flour and baking powder into the creamed mixture.  Combine.
4. Add almond/rice milk and mix till smooth (take care not to overmix).
5. Using a wet spoon, share mixture into cupcake wrappers.
6. Bake for approximately 15 minute until golden and they spring back to the touch.
7. Cool on a wire rack and then ice.

Custard Buttercream:

50 gm dairy-free spread (Olivite or Olivani)

2 tbsp of Orgran Custard Powder

1 c icing sugar 

Sprinkles or shaved dark chocolate to decorate

Method:

1. Cream dairy-free spread, custard powder and icing sugar until light and fluffy.
2. Spread onto cupcakes and decorate with sprinkles/chocolate.

Recipe by Alina @ LittleByLittle