Got lactose-intolerant guests coming over for the weekend? Or need to make some cakes for school that cover a few bases? Don’t worry, We’ve got the perfect treat that everyone can enjoy! These dairy-free cupcakes are so spongey and flavoursome that no one will ever guess they’re made without any dairy. Whether you’re catering to dietary restrictions or simply exploring new recipes, these cupcakes are sure to delight. Let’s whip up a batch and impress your guests with a sweet, inclusive treat!
Prep Time: 15 mins
Cooking Time: 15 mins
Serves: 8
Ingredients:
Cup Cakes:
· 100g Flora Plant Butter, Unsalted (room temperature)
· 100g Caster Sugar
· 2 medium eggs (beaten)
· 100g Self Raising Flour
· 20ml Oat Milk
· Vanilla to taste
Buttercream:
· 150g Flora Plant Butter, unsalted (room temperature)
· 300g of icing sugar
· 20ml Hot water
· Vanilla to taste
· 75g Violife Creamy, room temperature (optional)
· Blackcurrant jam to fill each cup cake
Method:
1. Pre-heat oven to 180c and line a muffin tin with 8 cup cake papers
2. Cream Plant Butter & sugar, until white and fluffy
3. Beat in the eggs and vanilla gradually, until fully incorporated.
4. Fold in the flour
5. Spoon equally between the cases (this should fill each case just over half full).
6. Bake for 15 mins, until golden and fully baked, then allow to cool.
7. For the buttercream. Beat the Plant Butter, gradually adding the icing sugar and vanilla.
8. At this stage you can beat in the Violife Creamy, if you’re using this.
9. Add the hot water and continue beating until smooth, then place in a suitable piping bag, with a nozzle.
10. Cut a small amount out of the top of the cup cake and fill with the jam.
11. Pipe over the buttercream & serve
