Nothing beats a nice, impressive buttercream icing. Being dairy free doesn't mean having plain cupcakes - vegan spreads do a great job and you get nice fluffy icing just like everyone else!
3/4 cup non dairy margarine (Pure Sunflower is good)
3 1/2 cups icing sugar
1 teaspoon vanilla
1/4 cup non dairy milk
if you're after lime - use lime juice, orange flavour - orange juice...you get the idea. For chocolate add in 1/4 cup of cocoa for a light chocolate, or 1/3 for a richer chocolate icing. I find kids prefer the lighter version. If I'm doing chocolate icing then I add in a teaspoon of chocolate essence, if I'm doing orange icing then I add in 1 tsp of orange essence, same for coconut, mint or lemon.
Beat the margarine until fluffy. Add the sugar and beat for about 3 minutes (I have to scrape down the side of the bowl with a spatula, or I get covered with icing sugar when I put the beaters in). Add the vanilla (and any other flavouring you are using) and non dairy milk or flavouring liquid of your choice. Beat for another 5 minutes until fluffy.
You can then pipe this onto the cupcakes. If you don't have a piping bag and fancy nozzles don't worry. Grab a sandwich bag, clip off a corner and load it with icing. You can then pipe away quite happily.
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