Printable View
Hi ladies,
I was hoping someone would answer my call:) Now I am not a masterchef or anything fancy but since being preg I am desperate to start baking.
So I have organised a tea party for my birthday in few weeks time and would love some oh so easy cupcake recipes. One that I can use for soy milk and the other for diary milk lovers like myself.
In my head I am hoping to bake those gorgeous cupcakes you see in parlours.lol. In reality may be quite the opposite.
Thank you so much in advance.
You can substitute Soy milk into any regular cupcake recipe, no need for two recipes.
Check out the Joy of Baking website, their chocolate cupcakes are AMAZING. Love love love them, they are the only ones I ever make now. (The frosting recipe for them is ace too)
GL! :)
I use rice milk and nuttelex as my alternatives and do exactly the same recipes. Nuttelex is a dairy free butter substitute. Depending on what I'm making.... if I'm doing something like a red velvet cupcake, I will add 2-3 drops of white vinegar into the rice milk around an hour before mixing it, just to add that bit extra.
If you want an actual recipe...
Chocolate Dairy Free Cupcakes
1/2 cup nuttelex
1 cup white sugar
1 cup rice milk
1 tsp vanilla bean paste (you can use vanilla extract or essence if you like)
1 egg
1/3 cup baking cocoa
1.5 tsp baking powder
1 pinch salt
2 cups plain flour
Sift together the dry ingredients. In a mixer, cream nuttelex with sugar. If you find it too grainy, add a tbsp more nuttelex. Once light and fluffy add egg and vanilla and mix well. Add 1 cup of the dry ingredients, than mix until just combined and then add 1/2 milk, and alternate milk and dry until finished. Don't over beat! If you have a large and sturdy mixer it should only take 2-3 minutes total to make cupcakes.
Bake at 180 in a preheated oven for 10-15 minutes or until a skewer comes out clean.
To make them that bit more fancy... you can add a square of dairy free compounding cooking chocolate into the middle of the cupcake, or use coconut milk rather than rice milk. Coconut milk works really well actually. Hazelnuts can be crumbled up and added to the mix as well.
Icing:
Butter Cream Dairy Free Icing
1/2 cup nuttelex
1/2 tsp vanilla bean paste
3 cups icing sugar (NOT MIXTURE!)
Mix together well with a mixer. It should be stiff and not together. Gradually add 1 tsp rice milk or water at a time. Let it mix in between adding to get the consistency you like. I often want it stiff enough to hold a shape, so I will whisk an egg white in a bowl before mixing until stiff. Then I will fold it into the icing. You can buy the merangue powder as well from Wilton and that helps wonderfully!
Hint: if using a colour or an extra flavour such as coffee etc.... don't add water, add the colour or flavour first and then see. If it is too runny, add more icing sugar.