Dairy Free Cupcakes

Dairy Free Cupcakes

These Dairy Free Cupcakes are so light and fluffy that nobody would guess that they’re eggless and dairy free! They can also be made Gluten-Free just by changing the flour to the Free-From option of your choice.

The Baking Life - Dairy Free Cupcakes

Dairy Free Cupcakes

BKC Mike
These Dairy Free Cupcakes are so light and fluffy that nobody would guess that they’re eggless and dairy free!
Prep Time 10 mins
Cook Time 20 mins
Course Sweet
Servings 12

Ingredients
  

BATTER

  • 210 g self-raising flour
  • 150 g granulated sugar
  • 75 ml vegetable oil
  • 250 ml warm water
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 1 tbsp vanilla extract

BUTTERCREAM

  • 250 g icing sugar
  • 120 g sunflower butter (I used 'Pure' brand)
  • 1 tsp vanilla extract
  • gel based food colouring

Instructions
 

  • Preheat oven 180°C.
  • Line a muffin tray with 12 cupcake cases.
  • In a large bowl mix together the flour, sugar, baking powder and salt.
  • Pour vegetable oil into a jug, add the warm water and vanilla extract, then whisk together.
  • A quarter at a time our the wet ingredients into the dry, whilst whisking until all combined and you have a smooth batter.
  • Now pour the batter into a disposable piping bag, snip off the end and use that to fill each cupcake case until half full (you’ll find this technique a lot easier & less messy, than using an ice-cream scoop or spoon).
  • Bake for about 18-20 minutes, or until a cocktail stick poked in one comes out clean.
  • Remove from the oven and remove from tray, then place on cooling rack to cool completely.
  • Meanwhile, in a bowl whisk together the icing sugar, butter and vanilla extract until combined. Then add in a few drops of your chosen food colouring and whisk until smooth.
  • Fill a disposable piping bag, with tip of your choice already in (I used a Wilton 1M tip to get the 'Rose' swirl effect), with the butter cream and pipe on to your cupcakes.
Keyword dairy free, vegan, cupcakes, sweet


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