**This recipe is Wheat, Gluten and Dairy Free**Makes: 8
1/2 cup extra virgin olive oil
2 teaspoons vanilla extract
1 cup caster sugar
2/3 cup rice flour
2/3 cup cornflour
3/4 cup cold water
1/2 cup nuttlex spread
2 1/2 cups icing sugar mixture
1 passionfruit, halved,
1 drop yellow food colouring
- Preheat oven to 180°C. Line 8 holes of the cupcake tray with paper cases.
- Using a bowl and whisk beat oil, vanilla extract, sugar, flours, egg and water until mixture has thickened. Spoon into paper cases. Bake for 12 to 15 minutes or until golden brown and a skewer inserted into one cake comes out clean. Stand cakes in pans for 2 minutes before turning out onto a wire rack to cool.
- Make icing. Using a bowl and whisk beat spread and icing
sugar. Spoon pulp out of the passionfruit and beat again until light and fluffy. Add 1 drop of food colouring and beat to combine. Using a warm knife apply icing to the cooled cupcakes.