DAIRY FREE CUPCAKE RECIPES RECIPES
DAIRY-FREE CUPCAKES | BAKING RECIPES | GOODTO
This delicious dairy-free cupcakes recipe comes with dairy free frosting and is perfect for lactose-intolerant cake lovers, a kids party or bake sale.
Provided by Jessica Dady
Categories Dessert, Snack
Total Time 26 minutes
Prep Time 10 minutes
Cook Time 16 minutes
Yield Makes: 12
Number Of Ingredients 5
Steps:
- Pre-heat oven to 200C/400F/Gas 6.
- Place 12 cupcake wrappers into muffin tins.
- Put the spread, sugar, eggs, flour and baking powder into a large bowl & whisk with electric beaters for a couple of minutes till well blended & smooth.
- Half fill the cupcake cases. Bake for 13-16mins (13mins in fan oven) until the cakes are risen & spring back to the touch. Lift the cases out of the tin & cool on a wire rack.
- Beat together the soya spread, vanilla essence & icing sugar, then add food colouring in small drops until you reach the desired colour.
- Pipe onto the tops of the cakes & then decorate with whatever takes your fancy!
Nutrition Facts : @context https//schema.org, Calories 302 Kcal, SugarContent 37.5 g, FatContent 13.4 g, SaturatedFatContent 3.7 g, SodiumContent 0.27 g, ProteinContent 2.1 g, CarbohydrateContent 43.4 g
SO EASY EGG AND DAIRY FREE CUPCAKES RECIPE - FOOD.COM
I searched high and low for a way to make a cake from a boxed mix so other preschool moms could easily use the recipe for class parties (my daughter has food allergies). The challenge - when using egg substitutes, the box mixes just don't rise well and tend to crumble apart. These actually hold their shape, have a nice flavor (very sweet!), and are so easy to make. If you don't like the flavor of banana, you can substitute 1/3rd cup of applesauce instead. They do better at holding together if they are refrigerated overnight before serving.
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 24 cupcakes
Number Of Ingredients 6
Steps:
- Preheat the oven to 350.
- Line 24 muffin cups with cupcake papers.
- Using an electric mixer on low speed, blend the ingredients together (in order) until moistened (approximately 30 seconds) in a large bowl.
- Scrape the sides of the bowl and blend on medium speed for another 2 minutes.
- Pour the batter into the muffin cups.
- Bake according to the directions on the box (this batter can, of course, be used for making cakes of different sizes, not just cupcakes).
- Be careful not to overfill the cups. This recipe truly does make 24 cupcakes.
- Cool in the pan on a wire rack for 15 minutes and then remove from the pan and allow to cool completely before frosting.
- Frost with a purchased dairy and egg free frosting or make your own to use.
- I find that they are less crumbly if you refrigerate them overnight before serving.
Nutrition Facts : Calories 123.3, FatContent 5.5, SaturatedFatContent 0.8, CholesterolContent 0.4, SodiumContent 155.5, CarbohydrateContent 17.8, FiberContent 0.4, SugarContent 9.8, ProteinContent 1
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