Dairy free cupcakes

450g self-raising flour
80g dairy-free custard powder
1 tsp salt
440g caster sugar
500ml water
160ml rapeseed oil
1 tsp vanilla essence
2 tsp lemon juice

For icing:
500g icing sugar (check ingredients for egg content if child has egg allergy)
2 tsp dairy-free spread/margarine
80ml soya milk
Food colouring, optional

1. Preheat oven to 180°C.
2. Line 2 x 12-hole muffin pans with paper cases.
3. Sift the flour, custard powder and salt into a large bowl and stir in the sugar.
4. Combine the measured water, oil, vanilla and lemon juice in a large jug.
5. Whisk the water mixture into the flour mixture until smooth.
6. Divide the mixture among paper cases.
7. Bake at 200°C for about 25 minutes.
8. Combine sifted icing sugar, spread and soya milk in a small heatproof bowl.
9. Place over small pan of simmering water and stir until spreadable.
10. Tint with a few drops of food colouring if desired.
11. Spread cold cakes with icing and decorate, if desired.