✦ You can modify this recipe also and just use regular spread (butter) and milk (just obviously not dairy free then).
Ingredients
◇ ¾ cup caster sugar
◇ ½ cup non-dairy spread, melted (Nuttelex)
◇ 1 teaspoon vanilla bean paste
◇ 2 tablespoons lemon juice
◇ 1 tablespoon finely grated lemon rind
◇ ¾ cup rice milk
◇ 1 ¾ cups self-raising flour
Method
1. Preheat oven to 180°c/160°c fan forced.
2. Using electric mixer, beat sugar and spread for 3 minutes or until pale and creamy. Add vanilla paste and beat until combined.
3. Combine lemon juice, rind and milk in a jug. Add ¼ of flour to sugar mixture, fold to combine. Add ¼ of milk mixture, fold. Repeat process with remaining flour and milk mixture.
4. Spoon into paper cases and bake for 15 minutes or until firm to touch.
Lemon Icing
◇ 125g non-dairy spread (Nuttelex)
◇ 2 cups pure icing sugar
◇ 1 tablespoon lemon juice
Method
1. Using an electric mixer, beat spread, icing sugar and lemon juice for 3 to 5 minutes or until light and fluffy.
2. Ice cupcakes.
