I know what you’re thinking TOMATO SOUP IN A CAKE??? But, just trust me ok. This is based on a 1950’s recipe, that I’ve update for a more modern palate , which results in a super moist, bright orange cake/loaf that tastes similar to Carrot …
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.
Dairy Free Cupcakes
These Dairy Free Cupcakes are so light and fluffy that nobody would guess that they’re eggless and dairy free!
- 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
- 250 g icing sugar
- 120 g sunflower butter (I used 'Pure' brand)
- 1 tsp vanilla extract
- gel based food colouring
- 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.