Delicious Recipe for Dairy Free Cupcakes

My kitchen scales is currently out of action and has been for a few weeks now as I keep forgetting to get a replacement battery for it. Of course I only ever remember just after I've told Ben we will do some baking and he has made his way excitedly out to the kitchen in search of the mixing bowls. As a result I have had to use a certain amount of guess work and adaptions to my recipes but amazing this has actually made them taste better and I find measuring by cups a whole lot easier especially with an impatient toddler who wants to tip the contents of the ingredients into the bowl and "mix, mix, mix".
Yesterday we decided to make some cupcakes which I have decided to share with you as they turned out really rather yummy.  The recipe called for amounts in grams which I converted to cups and had butter on the ingredients list too which I substituted and with sunflower oil to make them dairy free.
Ingredients
1 cup self raising flour
1 cup caster sugar
1 cup of vegetable oil (I use flora sunflower oil)
1 teaspoon of vanilla essence
2 eggs
Icing sugar / melted chocolate / Sprinkles for decorating (optional)
Method:

1. Preheat the oven to 180 degrees C / gas mark 4 and prepare a bun tin with 12 baking cases
   Whisk the eggs and sugar until light and fluffy
2. Gradually add the flour, oil and vanilla essence, gently folding the mixture together. 
3. Pour the mixture evenly into the paper cases 
4. Bake the buns for 10-15 minutes until golden on top and a skewer carefully inserted into one of the buns comes out clean. Allow to cool for 10 minutes on a wire rack before removing from tin.
5. Now have fun decorating them. We used icing on some and melted chocolate on others with lots of sprinkles to make them look pretty of course!

Dairy Free Cupcakes by Ben & Me!

Enjoy!