Vanilla Cupcakes with a Cacao-Date Frosting

Makes 12.

Ingredients:

• 175 g dairy free vegan spread or margarine
• 150 g coconut sugar
• 2 medium eggs
• 175 g self-raising gluten free flour (we like using Dove's)
• 11/2 tsp baking powder
• 1 tsp vanilla extract

For the date-cacao icing

• 200g pitted medjool dates
• 100ml cup boiling water
• 2 heaped tbsp oat or coconut yoghurt
• 2 tbsp cacao powder
• 1/2 tsp vanilla extra
• A pinch of salt

Method:

1. Preheat your oven to 180 degrees.
2. Place the vegan block and coconut sugar in a large bowl and beat until light and fluffy.
3. Whisk the eggs in a separate bowl until smooth.
4. Add all the other ingredients and beat gently until combined.
5. Divide the mixture between 12 muffin cases sitting in a muffin tray.
6. Bake for 15 - 20 minutes until springy to the touch. Cool before decorating.
7. Make the icing but soaking the dates in the boiling water for 10 minutes. Then add it all into a blender, with the rest of the ingredients and blend until smooth. Make sure to cool before topping on the cakes.
8. Use 1 tbsp icing per cupcake. Decorate as you wish - we sprinkled rose petals over ours for a pretty, edible touch.