Parents Zone

Egg and Dairy Free Cupcakes

24 cupcakes

Ingredients

• 3 cups (450g) self-raising flour
  
• 2/3 cup (80g) dairy-free custard powder or 2/3 cup (70g) cocoa powder
  
• 1 teaspoon salt
  
• 2 cups (440g) caster sugar
  
• 2 cups (500ml) water
  
• 2/3 cup (160ml) canola oil
  
• 1 tablespoon vanilla essence
  
• 2 tablespoons lemon juice
  
• decorations, if desired

Glacé Icing

• 3 cups (500g) icing sugar
  
• 2 teaspoons dairy-free spread
  
• 1/3 cup (80ml) soy milk
  
• food colouring, optional

 
Method

1. Preheat the oven to moderate (180°C/160°C fan-forced). Line 2 x 12-hole muffin pans with paper cases.
2. Sift the flour, custard powder and salt into a large bowl; stir in the sugar. Combine the measured water, oil, vanilla and lemon juice in a large jug.
3. Whisk the water mixture into the flour mixture until smooth. Divide mixture among paper cases. Bake in a moderate oven for about 25 minutes.
4. For the glacé icing: combine sifted icing sugar, spread and soy milk in a small heatproof bowl. Place over small pan of simmering water, stir until spreadable. Tint with a few drops of food colouring, if desired.
5. Spread cold cakes with glacé icing and decorate, if desired.

Suitable to freeze. Icing suitable to microwave.
 

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