Dairy Free Cupcake Recipe


step-16-67348.JPG How to Make Simple Dairy Free Cupcakes

An easy to follow recipe from Sarah Sibley for delicious dairy-free cupcakes.

An easy to follow recipe from Sarah Sibley for delicious dairy-free cupcakes.

Ingredients:

FOR THE CAKES:

  • 100g dairy free spread (I use Vitalite)
  • 75ml rapeseed oil
  • 175g caster sugar
  • 10ml (2tsp) vanilla extract
  • 3 x medium eggs
  • 175g self-raising flour

FOR THE FROSTING:

  • 250g Stork baking block (softened)
  • 10ml (2tsp) vanilla extract
  • 500g fondant icing sugar

MAKES: 12 large


1

Preheat the oven to 160° C / 140° fan / gas mark 3.

2

Line a muffin tin with twelve large muffin sized cupcake cases.

3

Cream together the dairy free spread, oil and sugar until pale and creamy.

4

Add the beaten eggs and vanilla and beat until smooth.

5

Finally, add the flour and mix thoroughly until combined.

6

Carefully spoon the batter into the cases.

7

Bake for around thirty minutes or until the sponge springs back when pressed lightly.

8

Remove from the tin and leave to cool on a wire rack.

9

Beat the Stork baking block and vanilla together until smooth.

10

Then add the icing sugar and mix together until creamy and lump free.

11

Once the cakes are cool pipe a swirl of frosting onto each cupcake and serve or decorate.

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