Dairy Free Orange and Vanilla Cupcakes

Doesn’t this look delicious! Thanks to my housemate Anne, I’ve got a recipe to share for dairy free cupcakes. Anne made these yesterday to try out some recipes for Cupcake Camp Adelaide, as she has some friends and family who have specific dietary requirements. These cupcakes taste exactly the same as regular cupcakes – just as yummy! Thanks to Shane for the photos as well.

Ingredients:

• 2/3 cup Polyunsaturated spread
• 2 tsp vanilla extract (essence)
• 1 cup caster sugar
• 1 1/2 cup Self-Raising Flour
• 1 egg
• 3/4 cup cold water

Method:

1. Preheat oven to 180°C (or 160°C fan forced).
2. Using an electric mixer, beat spread, vanilla extract, sugar, flour, egg and 3/4 cup cold water on low speed for 1 minute. Increase speed to high. Beat for a further 4 minutes or until
   mixture has thickened.
3. Spoon into cupcake cases placed in cupcake trays and bake for 12 to 15 minutes or until golden brown and a skewer comes out clean. Leave them in the tray for 2 minutes before turning them onto a wire rack to cool.

This recipe makes up to 30 cupcakes depending on your combination of case sizes (babycake or regular cupcake).

But we’re not done yet, there’s still the orange and icing part of the recipe!

Icing Ingredients:

• 2/3 cup polyunsaturated spread
• 2 1/2 cups icing sugar mixture
• 2 tsp orange essence (note that this can be replaced with other flavours such as strawberry)
• red and yellow food colouring
• sprinkles!

Icing Method:

• Use an electric mixer and beat the spread, icing sugar and orange essence in a bowl until light and fluffy.
• Add 2 to 3 drops of food colouring and beat to combine.
• Place icing in a piping bag, piping gun or plastic bag with one corner snipped off. Pipe icing onto cakes.
• Add some sprinkles and you’re done!