Recipe
Dairy free cupcakes
Ingredients
450g self-raising flour80g dairy-free custard powder
1 tsp salt
440g caster sugar
500ml water
160ml rapeseed oil
1 tsp vanilla essence
2 tsp lemon juice
ICING INGREDIENTS
500g icing sugar (check ingredients for egg content if child has egg allergy)
2 tsp dairy-free spread/margarine
80ml soya milk
Food colouring, optional
Method
- Preheat oven to 180°C.
- Line 2 x 12-hole muffin pans with paper cases.
- Sift the flour, custard powder and salt into a large bowl and stir in the sugar.
- Combine the measured water, oil, vanilla and lemon juice in a large jug.
- Whisk the water mixture into the flour mixture until smooth.
- Divide the mixture among paper cases.
- Bake at 200C for about 25 minutes.
- Combine sifted icing sugar, spread and soya milk in a small heatproof bowl.
- Place over small pan of simmering water and stir until spreadable.
- Tint with a few drops of food colouring if desired.
- Spread cold cakes with icing and decorate, if desired.