275g self-raising flour
1 teaspoon baking powder
225g caster sugar
200ml sunflower oil
200ml slightly sweetened soya milk
1 teaspoon vanilla extract

For the Almond Spread Frosting:
125g Bonsan Organic Almond Creme
100ml maple syrup
1 teaspoon vanilla extract

Rainbow sprinkles, for topping

Serves: 12

1. Preheat the oven to 190°C (170°C fan-assisted). Line a 12-hole cupcake tin with paper cases.
2. Mix the flour, baking powder and sugar together in a large bowl. Make a well in the centre and add the sunflower oil, soya milk and vanilla. 3. Use a large metal whisk to thoroughly combine all the ingredients.
4. Spoon the batter into the cupcake cakes and bake for 18–20 minutes, or until well risen and firm to the touch. Leave to cool in the tin for at least 1 hour before icing.
5. To make the frosting, add the dairy-free spread, maple syrup and vanilla to a bowl. Beat with a wooden spoon until smooth and creamy.
6. Either spread the frosting on the cooled cupcakes or spoon into a large piping bag fitted with a star nozzle and pipe on top. Sprinkle over rainbow sprinkles. Leave to set for 30–60 minutes in the fridge before serving.

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