Sunday, June 20, 2010
Pretty fun! - egg free and dairy free cupcakes
If I were asked, "What are your favourite things in the whole wide world?". I would have to say, "Laughing with my Husband (usually at his bad jokes); Falling head over heels for some little thing at a vintage shop and lastly, eating pretty little cupcakes".
Don't worry about the lack of dairy or egg, these cupcakes taste like Heaven! They are so light and fluffy, they seriosly just melt in your mouth. The addition of chocolate for me is just for comfort, you could use custard powder instead if you like. I made a batch of these for a combined family birthday using a red and yellow theme with icing and lollies. They looked very cute but you can decorate them however you like and they are great for anyone with dairy, egg or nut allergies. Have fun!
3 cups Self raising flour
2/3 cup cocoa powder
pinch of salt
2 cups caster sugar
2 cups water
2/3 cup vegetable oil
1 tablespoon vanilla essence
1 tablespoon lemon juice
3/4 cup Nuttelex margarine
2 cups icing sugar mixture
1 tablespoon hot water
1/2 teaspoon vanilla extract
Colourings and decorations
how to make your cupcakes and icing
preheat your oven to 180C or 160C fanforced if using 2 levels in your oven.
Use an oil spray to prep your muffin trays or use pretty cases.
Sift flour, cocoa powder and salt into a large bowl. Stir through the sugar.
Combine measured water, oil, vanilla and lemon juice in a separate bowl. Whisk this into the flour mix untl smooth. Divide mix among cases (if using) or directly into muffin pans. Bake for appox 25 mins.
When the cupcakes are ready. Take out of tray and cool on a rack. If icing on the day then allow to cool completely, then ice and serve. If icing the following day, cool completely then pop into a sealed container and keep in the fridge. You can ice on the day or the day before if you like. Iced cupcakes will keep in the fridge for up to 2 days before eating in a sealed container (and they still taste fabulous!) Decorate just before serving.