Posted By : I am Fresh
16 Feb, 2022 12:28 PM
Cooking Time : 70 Minute
Ingredients
3 1/4 cups gluten-free self-raising flour
2 cups caster sugar
1 tsp gluten-free baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
1 1/2 cups gluten-free soy milk
1/2 cup vegetable oil
1 tbsp white vinegar
2 tsp vanilla extract
250g pure icing sugar
1 tsp vanilla extract
2 tsp hot water
Pink, blue and green food coloring
Instructions
Step 1
Preheat oven to 180°C/160°C fan-forced. Line two 12-hole, 1/3 cup capacity muffin pans with paper cases.
Step 2
Sift flour, sugar, baking powder, bicarbonate of soda, and salt into a large bowl. Make a well in the center. Place soy milk in a jug. Add oil, followed by vinegar. Using a fork, lightly whisk until just combined. Pour mixture into well. Using a wooden spoon, stir twice to combine. Using an electric mixer, beat for 2 minutes. Add vanilla. Beat for 1 minute or until pale and creamy.
Step 3
Spoon 2 rounded tablespoons mixture into each case. Bake for 25 to 30 minutes or until a skewer inserted in the center of 1 cake comes out clean. Stand in pan for 2 minutes. Transfer to a wire rack to cool.
Step 4
Make frosting Using an electric mixer, beat spread and sugar until combined. Add vanilla and water. Beat for 3 minutes or until creamy. Divide mixture between 3 bowls. Tint each with food coloring.
Step 5
Decorate cake tops with frosting (see note). Serve.
