Recipe

Egg-and-dairy-free cupcakes

You can make these egg-and-dairy-free cupcakes in either vanilla or chocolate flavour, or if you're catering for many, make a batch of each.

Sep 30, 2009 2:00pm
  • 30 mins cooking
  • Makes 24 Item
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Ingredients

Egg-and-dairy-free cupcakes
  • 3 cup (450g) self-raising flour
  • 2/3 cup (80g) dairy-free custard powder or 2/3 cup (70g) cocoa powder
  • 1 teaspoon salt
  • 2 cup (440g) caster sugar
  • 2 cup (500ml) water
  • 2/3 cup (160ml) canola oil
  • 1 tablespoon vanilla essence
  • 2 tablespoon lemon juice
Glace icing
  • 3 cup (500g) icing sugar, sifted
  • 2 teaspoon dairy-free spread
  • 1/3 cup (80ml) soy milk
  • food colouring (optional)
  • decorations, if desired

Method

Egg-and-dairy-free cupcakes
  • 1
    Preheat the oven to moderate, 180°C/160°C fan-forced. Line 2 x 12-hole muffin pans with paper cases.
  • 2
    Sift the flour, custard powder and salt into a large bowl; stir in the sugar. Combine the measured water, oil, vanilla and lemon juice in a large jug.
  • 3
    Whisk the water mixture into the flour mixture until smooth. Divide mixture among paper cases. Bake in a moderate oven for about 25 minutes. Allow to cool.
  • 4
    To make icing: combine icing sugar, spread and soy milk in a small heatproof bowl. Place over small pan of simmering water; stir until spreadable. Tint with a few drops of food colouring, if desired.
  • 5
    Spread cold cakes with icing and decorate, if desired.

Notes

These cakes are best made and frosted on the day of the party. Position the candles as soon as the cakes are frosted.

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