Learn how to make delicious dairy-free cupcakes with this easy to follow recipe. This recipe shows you how to make a creamy, dairy-free frosting, too.
This recipe for dairy-free cupcakes will show you how to make a batch of 12, regular-sized cupcakes in just 30 minutes. This recipe is great for anyone with a dairy intolerance, or you’re looking for a dairy-free option for a bake sale or kids party. They aren’t, however, vegan as the recipe includes eggs. This recipe uses soya spread as a replacement to butter.
- 100g soya spread
- 100g caster sugar
- 2 eggs
- 100g self-raising flour
- 1 teaspoon baking powder
- 175g soya spread
- 350g icing sugar couple of drops of vanilla essence
- Few drops of food colouring (optional)
To make this cupcake recipe, 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!
Top tip for making dairy-free cupcakes
Not keen on using soya spread? Use standard margarine instead.
If you do want to make this cupcake recipe vegan, you could swap each egg you use for 65g of apple sauce.