These allergy friendly vanilla cupcakes are irresistibly cute and what’s more they’re made completely without dairy or egg – making them the perfect little treat.
- Serves 12
- 10 mins to prepare, plus 30 mins for icing, 25 mins for cooking and 20 mins for cooling
- 209 calories / serving
- 100g (3 1/2oz) self-raising flour
- 50g (2oz) caster sugar
- ½ tsp baking powder
- 100ml (3 1/2fl oz) soya milk
- 2 tbsp sunflower oil
- 1/2 tsp lemon juice
- 1½ tsp vanilla extract
For the buttercream
- Preheat the oven to gas 4, 180°C, fan 160°C.
- Place cupcake cases into the hollows of a 12-cup bun tin. Measure out the flour, sugar and baking powder into a bowl.
- In a separate bowl, measure out the soya milk and the oil, then stir in the lemon juice and vanilla extract. Tip the soya milk mix into the dry ingredients and whisk quickly until everything is combined. Quickly distribute the mixture evenly across the cake cases. Bake for 25 minutes until slightly browned. (An inserted skewer should come out clean.)
- Cool on a wire rack.
- While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff.
- Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like.
- Drop a heaped teaspoonful on the top of each cake, allow to spread out fully. Decorate while still wet with sprinkles or sweets as desired. Allow to set.
Baked by @maymieand altered recipe from Dairy and Egg-Free Cupcakes | Dairy-Free Recipes | Tesco Real Food.
Best Dairy-Free Butter Sticks
Whether for sauteing, adding to a sauce, or allowing to melt on top of a cooked piece of meat or fish, a pad of butter is a crucial ingredient in many recipes. But there are non-diary substitutions—besides margarine. While margarine is primarily made from soybean oil, many brands combine soybean and other oils which may contain trace amounts of dairy. (Be sure to read labels carefully when choosing to substitute butter for margarine.) If You Are Dairy-Free, Beware of These 11 Foods With Hidden Dairy
So better to go with an alternative stick-butter substitute. Brands to look for are Earth Balance Vegan Buttery Sticks and Melt Organic Vegan Butter Sticks, both plant-based and made to taste like butter. Blue Bonnet Lactose-Free sticks are made with vegetable oil and are dairy-free and gluten-free, and have the “same great taste as Blue Bonnet.”
Best Dairy-Free Buttery Spreads
There’s nothing like a warm piece of toast spread with soft butter—but can you get the same results with a non-dairy spread? Luckily, there are several brands that have figured out how to create that smooth texture and buttery taste without the dairy.
Earth Balance makes six buttery spreads, including original, organic whipped, olive oil, soy-free, omega-3, and organic coconut spreads. All can be used for spreading, sauteing, frying, and baking. Smart Balance also sells several varieties, from original, organic, flaxseed oil, omega-3, EVOO (extra virgin olive oil), and low sodium as well as light versions.
Best Dairy-Free Shortening
Shortening is an even fattier form of butter. Where butter is made with about 85 percent fat and 15 percent water, shortening is 100 percent fat. For those who can’t tolerate lactose, there are a few dairy-free versions of this ultra-rich spread, including Crisco All-Vegetable Shortening, Spectrum’s Organic All-Vegetable Shortening, and Nutiva Organic Vegan Shortening.
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