Egg free, dairy free cupcakes – Check My Body Health Canada
If you are sensitive to eggs these dairy-free cupcakes are moist and delicious and suit vegetarians and vegans as well.
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Cooking tools:
- Kitchen scale
- Cooling rack
- Muffin tin
- Cupcake liner
- Skewer
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 100g self-raising flour
- 50g caster sugar
- ½tsp baking powder (gives an extra rise)
- 100ml (3½fl.oz) dairy free milk (such as soya, almond or coconut)
- 2tbsp sunflower oil
- ½tsp lemon juice
- 1½tsp vanilla extract
- 200g icing sugar
- 4tbsp soya or almond milk (same as you used before)
- 2tsp vanilla extract
- Small drop food colouring, depending on which one you prefer
- Decoration, such as sprinkles or berries
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