Vanilla Strawberry Cupcakes...

Makes: 24

Ingredients:

   Vegan spread, at room temperature, to grease

   200g vegan spread, melted

   1 cup low GI cane sugar

   2 tsp. vanilla essence

   4 eggs, at room temperature

   2 3/4 cups self-raising wheat free/ gluten free flour

   pinch of salt

   1 tsp. baking powder

   1 cup almond milk

   2 tsp. white vinegar
Frosting:
   4 tsp. vegan spread, softened
   650g low GI cane icing sugar

   1 1/2 defrosted strawberries, mashed inc. juice
    red food colouring, if needed

Method:

1. Preheat oven to 180°C. Brush a cupcake tray with melted spread. Line with patty cases.
2. Use an electric beater to beat the spread, sugar, vanilla, almond milk and vinegar in a large bowl until pale and creamy. In a separate bowl combine the flours’, salt and baking powder. Add the eggs, 1 at a time, beating well after each addition.
   Make a well in the dry mix and slowly stir in half the ‘wet mix’. Using an electric beater beat the mix and slowly add the remainder of the ‘wet mix’.
3. Spoon the mixture into the prepared cases and smooth the surface. ONLY FILL HALF WAY. Bake for 15-20 minutes, or until a skewer inserted comes out clean. Remove from the oven, place on a wire rack and let fully cool in the pan. 
4. Scoop out a small pit in the top of the cupcakes and pipe in strawberry filling (left over from triple layer chocolate cake, defrosted). Remove cupcakes from pan and set aside ready to ice.
5. For the frosting, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar while beating. Add strawberries slowly and beat until well combined. Add red food colouring if needed. Use a piping bag, small palette knife or round-bladed knife to spread the icing.