Best So Easy Egg And Dairy Free Cupcakes Recipes

VEGAN AND GLUTEN FREE VANILLA CUPCAKES

Steps:

• Preheat the oven to 180'C / Fan 160'C / Gas Mark 4 and line a 12-hole cupcake tin with cake cases.
• Pour the almond milk into a jug and add the white wine vinegar. Stir well and set to one side for 2-3 minutes. It should start thicken slightly and may appear like it's curdling - this is fine, you've made vegan buttermilk!
• Add the caster sugar, oil and vanilla extract to a large mixing bowl and beat with an electric whisk briefly. Pour in the buttermilk and then briefly mix again until combined.
• In a separate bowl, mix the gluten free flour, baking powder and xanthan gum. Pour into the cake mixture and then beat to combine. You don't want to over-mix it, just enough so that there are no lumps of flour.
• Evenly pour the mixture between the cupcake cases. The batter will be quite runny - don't worry, it should be like that!
• Place the cupcakes in the oven and bake for 25-27 minutes. They should rise nicely and be springy to the touch - they will stay quite pale but don't worry, this is just due to the lack of egg in the recipe! Remove from the oven and leave to cool completely.
• To make the frosting, add the vegan butter and margarine to a large mixing bowl and beat together with an electric mixer until smooth and creamy. Add the icing sugar and vanilla extract and beat again until fully combined.
• Add the frosting to a piping bag (if it's a particularly warm day and the icing is too soft, place the piping bag in the fridge to cool for half an hour).
• Pipe the frosting onto the cupcakes as desired (I used a 2D piping nozzle) and decorate with gluten free and vegan sprinkles.

SO EASY EGG AND DAIRY FREE CUPCAKES

Steps:

• Preheat the oven to 350.
• Line 24 muffin cups with cupcake papers.
• Using an electric mixer on low speed, blend the ingredients together (in order) until moistened (approximately 30 seconds) in a large bowl.
• Scrape the sides of the bowl and blend on medium speed for another 2 minutes.
• Pour the batter into the muffin cups.
• Bake according to the directions on the box (this batter can, of course, be used for making cakes of different sizes, not just cupcakes).
• Be careful not to overfill the cups. This recipe truly does make 24 cupcakes.
• Cool in the pan on a wire rack for 15 minutes and then remove from the pan and allow to cool completely before frosting.
• Frost with a purchased dairy and egg free frosting or make your own to use.
• I find that they are less crumbly if you refrigerate them overnight before serving.