Snowy Chocolate and Vanilla Cupcakes

The idea for these cupcakes came from the inches of snow that have fallen in the last week. Everything looks and sounds so different in the snow and I find it a real joy, maybe only because it’s not that usual in the UK, and we never have it for long enough to get bored with the whole snow palaver. So in making the girls some cupcakes for after school, I topped them with a generous sprinkle of snow-like icing sugar and some rather cute edible wafer snowflakes. Vanilla buttercream would give an even more snowy effect.

Vanilla Cupcakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

IMG_3997

makes 12

  • 200g self-raising flour
  • 100g caster sugar
  • pinch of salt
  • 100ml sunflower oil
  • 150ml oat milk
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp lemon juice
  • 1/2 tsp vanilla

– Preheat the oven to 180 degrees Centigrade/Gas mark 5

– Place liners in a cupcake tray

– Sift the flour and salt into a bowl. Stir in the sugar.

– In a separate bowl, mix together the oat milk, bicarb, lemon, vanilla and oil.

– Pour the wet ingredients into the dry and gently mix, until well combines.

– 2/3rds fill the liners and bake for 18-20 minutes, until lightly golden and a knife comes out clean.

– Cool on a wire rack.

Fluffy Chocolate Buttercream (dairy-free, egg-free, soya-free, sesame-free, nut-free, gluten-free, vegetarian and vegan)

IMG_3993

Enough to spread on 12 cupcakes, double the mix to pipe luscious mounds of buttercream!

1/3 cup dairy-free spread
2 tbsps vegetable fat
1/3 cup cocoa powder
2 1/2 cups icing sugar
Up to 1/4 cup oat milk

– Whisk together the fats.
– Add the cocoa and whisk well.
– Whisk in the icing sugar, 1/2 cup at a time, adding a splash of oat milk each time.
– Pipe or spread onto the cupcakes.

IMG_3990

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

9 thoughts on “Snowy Chocolate and Vanilla Cupcakes

  1. Hi! I know this is an older post but I just found it and I am so excited to try these cupcakes! However, I have to “Americanize” it. I found some online conversions for oven temperatures (which is in F here) but they aren’t matching your recommendations. According to the sites I found, 180 degrees C is 350 F but Gas Mark 5 is 375F. Any thoughts or recommendations on which to use? I’m leaning toward 350 because my oven runs a little hot, but wondered if you had any input. Also, my son is allergic to oat, our only safe milk is almond right now. I’m hoping that will work, do you have any reason to believe it won’t? Thank you so much!

    1. Hi, sorry for the delay. I just noticed your message! I’d use 350 degrees F as you want a moderate oven temperature. Also, almond milk would work just fine – I reckon the nutty flavour would taste lovely with the chocolate and vanilla 🙂 Lx

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