Passionfruit Cupcakes (DF, V)

My go-to for milk is usually almond milk and I'll often substitute rice milk in baking.  Today I didn't have any and had my daughter's friend over who is allergic to nuts, so I made up some coconut milk and used that instead.  Loved the result!  The cupcakes were light and fluffy with a really subtle coconut flavour which I thought would be complimented by passionfruit.  Delicious...

Makes 12 good-sized cupcakes

Ingredients:

250 gm dairy-free spread (Olivite or Olivani)
2 tsp vanilla essence
1  c caster sugar

8 tsp (+ 4 tbsp water) of No Egg (egg replacer by Orgran)
2 c plain white baking flour

4 tspn baking powder

1 c coconut milk (watery)

Method:

1. Preheat oven to 170°C. 
2. In a mixer cream dairy-free spread, vanilla and caster sugar until light and fluffy.  Add No Egg and mix again.
3. Combine flour and baking powder into the creamed mixture. 
4. Add coconut 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.

Passionfruit Buttercream:

50 gm dairy-free spread (Olivite or Olivani)

1 c icing sugar 

1 tspn vanilla essence

Generous dollop of passionfruit pulp

Method:

1. Cream all ingredients until light and fluffy.
2. Spread onto cupcakes and drizzle with passionfruit pulp to decorate.

Recipe by Alina @ LittleByLittle

Little Miss Nine's variation on the decorations ... 'Ice Cream Cupcakes'!