Preheat the oven to 180 C / Gas 4. Line two 12-hole muffin tins with cupcake cases.
Cream the Vitalite® and caster sugar together. Beat in 4 eggs, whisking well after each one. Sift in the flour followed by the baking powder and vanilla extract and whisk together.
Spoon mixture into the prepared cupcake cases until roughly 2/3 full.
Bake for 20 to 25 minutes in the preheated oven until risen and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool on a cooling rack.
These cupcakes are gluten free and dairy free however please check to ensure that all of your ingredients are free from any gluten or dairy additives.
If you do not have food allergies you can substitute with butter or margarine and plain flour.