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Dairy free life: fairy cakes with buttercream icing

Yes!

I have finally managed to find a way to get fairy cakes that don’t taste of oatmilk and notactuallybuttercream icing that doesn’t taste oily!  I am VERY proud of myself.

And even better, now Littler doesn’t have to sit by watching as everyone else tucks into the cakes at birthday parties.  Which is a good thing since she has now realised when she might be missing out on something (anything…) and gets incredibly cross if she thinks she might not be getting exactly the same as her big sister.

Ingredients

For the fairy cakes

125g self raising flour

125g caster sugar

125g dairy free spread

2 eggs

1 tsp vanilla extract

1 tbsp oat milk

For the notactuallybuttercream icing

200g dairy free spread

400g icing sugar

1 tbsp lemon juice

Heat your oven to 200 degrees Celsius (or if you’re using an Aga you’ll cook it on the rack on the bottom of the roasting oven, with the cold plain shelf on the 2nd set of runners).

Put all the ingredients (with the exception of the oat milk) into your mixer and blitz until it becomes a thick, but lump free paste.  Add in the oat milk until its a gloopy consistency (not too much / not too little, how much you’ll need will depend on the size of your eggs).

Once done, spoon into fairy cake cases in a cake tray – it won’t look like it is enough but it will be plenty.

Pop into the oven for 15-20 minutes (if you’re doing it in the Aga remember to turn the tray around in the middle of the cooking time).

Once golden brown, remove from the oven and pop onto a cooling rack to cool down.

To make the notactuallybuttercream icing combine the dairy free spread with the icing sugar in a bowl and cream together.  It helps if the spread is at room temperature.  You can do this with an electric mixer but if you’re not careful will end up looking like a snowbeast…

Once the spread and icing sugar are combined and fluffy, squeeze in the lemon juice to taste to cover up the taste of the spread.

Pipe / spread the icing onto the tops of the cooled cakes and top off with hundreds and thousands.

Put somewhere safely out of reach of small hands until you are ready to serve.

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