I have adapted my usual vanilla recipe to cater for those whose tummies don't like dairy or eggs, the result? A light and fluffy cupcake that tastes just as good (of not better) as my original cupcakes.
Pre-heat the oven to 160c Fan. Place the cupcake cases into the cupcake tray.
Sift the self-raising flour (165g) and baking powder (1 1/2 tsp) into a mixing bowl. Add the 1 1/2 mashed banana, 165g dairy free margarine, 165g Caster sugar, a few drops of Vanilla extract and 1 1/2 Almond milk, and mix until fully combined. You can do this by hand but I like to use a mixer on slow for ease!
Once the mixture is fully combined it's time to divide the mixture equally between the cupcake cases. As crazy as this sounds, I actually use an Ice-cream scoop for this!
Bake for around 18 minutes or until you can put a skewer in the centre of the cupcakes and it comes out clean.
Leave the cupcakes to cool in the tin for a couple of minutes before transferring them to a wire rack to cool fully.
Cut the block (250g) into cubes then beat with an electric mixer until soft.
Sift in the icing sugar (500g), a couple of tablespoons at a time and beat until fully combined.
Add in the vanilla extract (1/2 tsp) and mix.
Next, add in the food colouring if this is what you would like to do If not skip this step.
If the icing is looking a little stiff, add 1/2 tsp and mix until the icing is spreadable. You don't want it too thick but you also don't want it too runny either!
Now it's time to decorate. Spread or pipe your icing then go wild with the decorations.
Lastly, all that is left to do is ENJOY!