Remember to always check EVERY food label for allergens

Product ingredients and manufacturing processes change frequently. Always check the label for allergens when buying pre-packaged foods.

  • Serves12
  • Prep (min) 20
  • Cook (min) 20
  • Free from
  • Dairy (DF)
  • Egg (EF)
  • Gluten (GF)
  • Nuts (NF)
  • Peanut (PF)
  • Soya (SF)
  • Sesame (SeF)
  • Shellfish (ShF)
  • Fish (FF)

Chocolate cupcakes

Have fun baking these simple, tasty treats. Perfect for a birthday party! Remember to let a grown-up check every packet label for allergens (and traces of allergens) before starting to cook.


1 grown-up
The cake
250g gluten free self raising flour
150g sugar
2x tsp gluten free baking powder
30g cocoa powder
125g dairy free spread
250ml cold water
1x tsp vanilla extract   

The chocolate icing
150g dairy free spread
300g egg free icing sugar
30g cocoa powder
Sugar strands (to decorate)


1. Take one grown-up and put them in charge. Then preheat your oven to 180˚C, gas mark 4.

2. Start by sifting the dry cake ingredients in a large bowl and then mix together.

3. Melt the dairy free spread in a microwave for 30 seconds or melt using a saucepan over a gentle heat. Add the melted spread, water and vanilla extract to the dry ingredients and mix to make a smooth batter (no lumps!). Try not to mix too much, it'll make your cakes chewy.

4. Next count out 12 paper cases and place them in your muffin tin. Then spoon a big dollop of mixture into each paper case and bake for 20 minutes. Whoo! Halfway there! 

5. Then take your cakes out of the oven and leave them to cool in the tin for ten minutes before placing them on a wire rack. Allow the cakes to cool completely while you make your icing. 

6. In a bowl mix the dairy free spread with the cocoa powder and only half of the icing sugar to form a thick paste. Then add the rest of the icing sugar and whisk until light and fluffy (loosen with 1 teaspoon of water, if needed).

7. Carefully spoon your icing into a piping bag and have fun piping chocolate swirls on top of each cake. Finish with a sprinkling of sugar strands and enjoy. Yum yum in my tum!