Chocolate and vanilla cupcakes
Cutting dairy out of your diet, either as a vegan or if you are allergic does not mean giving up desserts. We've put together this yummy cupcake recipe for those special occasions where cake is just a necessity, otherwise known as a day with a y in it. This recipe does take a little time but the final cupcakes are a really nice texture and taste amazing with dairy free vanilla buttercream.
Top tip: These can be turned into red velvet cakes by adding red food colouring made from beetroots. You can do this by putting beetroot in water and bringing the water to a boil. Reduce heat. Simmer until beetroots are tender and there is only a few tablespoons of water left. This dyed water is your food colouring. Add this to the recipe at the end before baking.
Makes about 16 cupcakes
For the cupcakes
300g plain flour
2/4 tsp salt
110g dairy-free margarine
230g white granulated sugar
2 large eggs, lightly whisked (3 eggs worth of egg replacer for vegan cupcakes)
2 tbsp pure unsweetened cocoa powder
2/3 tsp pure vanilla extract
1/2 cup plain dairy-free soya yoghurt
1/2 cup unsweetened soya milk
1 tsp apple cider vinegar
1 tsp baking soda
Decoration – sprinkles or chocolate chunks work well
Dairy free buttercream
180g butter, softened
370g icing sugar
3 tbsp Soya milk
2 tsp vanilla essence
Mix ingredients until they become a smooth buttercream. If too runny add more icing sugar to make a thicker icing.
1. Preheat the oven to 180 degrees. Line muffin tins with cupcake cases and set aside.
2. In a mixing bowl, sift together the flour and salt. In a second large mixing bowl, use an electric hand mixer to cream the margarine until smooth. Add the sugar and beat until fluffy. Add the eggs, one at a time, beating until incorporated (or slowly pour in egg replacer a bit at a time) Add the cocoa powder, and vanilla, beating until smooth.
3. In a small bowl, stir together the dairy-free soya yogurt and soya milk. Add the soya yogurt mixture to the margarine mixture in several additions, alternating with the flour mixture until all has been added and the batter is well combined. In a small cup, stir together the apple cider vinegar and baking soda, and add immediately to the mixture, beating until the mix is well-combined.
4. Portion the batter into the prepared cupcake cases, filling each about 2/3-3/4 of the way full. Bake for 18-22 minutes. Allow cupcakes to cool completely on a wire cooling rack before frosting with any dairy free frosting or buttercream. Use dark chocolate chunks to decorate.
