Thursday, 11 October 2012

Fabulous new cupcake recipe

A few days after making vanilla cupcakes from the Hummingbird book, I realised that the recipe didn't convert so well to dairy-free. The cakes were nice when really fresh, but did not keep well - they went heavy and a bit soggy. I thought that maybe something halfway between my 5:4:4:2 sponge recipe and the Hummingbird recipe might be a good idea.

So (very scientifically), I wrote both recipes out side by side, added the ingredients together and then halved the result to give a 2 egg recipe:


8oz self raising flour
3.5oz soya margarine
7oz caster sugar
120ml sweetened soya milk
2 eggs
2 tsp vanilla extract


Cream the margarine and sugar together.
Add the eggs and vanilla to the milk and mix.
Add the flour and the egg/milk to the sugar/margarine and mix well.
Fill cupcake cases about half full with the mix and bake at 180c for about 12 minutes.
Makes around 16 cupcakes but would make about 24 fairy cakes.

The cakes rise well, do not have greasy cake cases and the cases do not peel away from the sides. These went down a storm at the school cake sale, children really don't notice that they are eating dairy-free and that makes me very happy. It also means that Charlotte can join in with the others without having to worry about her allergy.

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