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:
Ingredients:
250 gm dairy-free spread (Olivite or Olivani)
2 tsp vanilla essence
1 c caster sugar
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
2 c plain white baking flour
4 tspn baking powder
1 c coconut milk (watery)
Method:
- Preheat oven to 170°C.
- In a mixer cream dairy-free spread, vanilla and caster sugar until light and fluffy. Add No Egg and mix again.
- Combine flour and baking powder into the creamed mixture.
- Add coconut milk and mix till smooth (take care not to overmix).
- Using a wet spoon, share mixture into cupcake wrappers.
- Bake for approximately 15 minute until golden and they spring back to the touch.
- 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
looks very yummy and it tasted yummy your awesome
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