Sunday 12 June 2016

Vanilla Cupcakes with Custard Buttercream Icing (DF, V)

A little bit of decadence for the kids lunch boxes this week ...


Makes approx 10 cupcakes

Ingredients:
125 gm dairy-free spread (Olivite or Olivani)
1 tsp vanilla essence
1/2 c caster sugar
4 tsp (+ 4 tbsp water) of No Egg (egg replacer by Orgran)
1 c plain white baking flour
2 tspn baking powder
1/2 c almond milk (or rice milk)

Method:

  1. Preheat oven to 180°C. 
  2. In a mixer cream dairy-free spread, vanilla and icing sugar until light and fluffy.  Add No Egg and mix again.
  3. Sift flour and baking powder into the creamed mixture.  Combine.
  4. Add almond/rice milk and mix till smooth (take care not to overmix).
  5. Using a wet spoon, share mixture into cupcake wrappers.
  6. Bake for approximately 15 minute until golden and they spring back to the touch.
  7. Cool on a wire rack and then ice.
Custard Buttercream:
50 gm dairy-free spread (Olivite or Olivani)
2 tbsp of Orgran Custard Powder
1 c icing sugar 
Sprinkles or shaved dark chocolate to decorate

Method:

  1. Cream dairy-free spread, custard powder and icing sugar until light and fluffy.
  2. Spread onto cupcakes and decorate with sprinkles/chocolate.
Recipe by Alina @ LittleByLittle

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