Dark Chocolate Cupcakes Recipe (LF)

Chocolate cupcakes are just perfect for afternoon tea or as a treat when feeling a little peckish. These are made with lactose-free dark chocolate and lactose-free margarine then topped off with sprinkles and dairy-free chocolate butter cream icing (the recipe for which can be found here). Making them a special treat for my lactose intolerant partner.

Chocolate Cupcakes with Sprinkles and Dairy-Free Butter Cream Icing

INGREDIENTS:

150g margarine
200g dark chocolate (lactose-free)
185g self-raising flour
30g cocoa powder
285g caster sugar
2 eggs, lightly beaten
185ml water
Dairy-free Chocolate Butter Cream Icing

METHOD:

Sift flour and cocoa into a large bowl; set aside.
In a heat proof bowl, add margarine and chocolate.
Sit bowl over a saucepan of simmering water, making sure the bowl does not touch the water.
Stir the mixture constantly until melted.
Combine margarine and chocolate mixture with sugar, eggs and water. Mix well.
Add chocolate mixture to flour and cocoa.
Stir until well combined.
Heat oven to 180 degrees celcius.
Line 20 standard muffin holes with paper cases.
Divide mixture evenly among the cases.
Bake for 20-25 minutes, or until a skewer comes out clean.
Transfer onto a wire rack.

Once cooled, ice with butter cream icing and top off with sprinkles or chocolate hail.

Makes 20.

Enjoy!

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Feijoa Cake Recipe

Lovely and moist, this feijoa cake recipe topped off with chocolate butter cream icing it's absolutely delicious. The addition of sultanas and cinnamon compliments the fruitful feijoas perfectly giving a great feijoa dessert.

Feijoa cake with chocolate butter cream icing

INGREDIENTS:
300g self-raising flour
1½ teaspoons ground cinnamon
½ teaspoon salt
110g brown sugar
110g raw sugar
50g sultanas
110g butter, melted
2 large eggs, lightly beaten
175ml milk
250g feijoas, peeled and chopped
Chocolate butter cream icing (see Dairy-free Chocolate Butter Cream icing for a great recipe)

METHOD:
Preheat oven to 180 degrees celcius.
Lightly grease and line a 20cm round or square cake pan with baking paper.
Sift flour, cinnamon and salt into a bowl.
Stir in the sugars and sultanas.
Mix in the butter, eggs, milk and feijoas.
Beat until smooth.
Pour the mixture into the prepared pan.
Bake for 35-45 minutes, or until the cake springs back when lightly pressed.
Turn onto a wire rack to cool.
Once cool, frost with butter cream icing.

Enjoy!

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Dairy-Free Chocolate Butter Cream Icing Recipe (LF) (GF)

This Dairy-free Chocolate Butter Cream Icing Recipe is a variation of that posted by The Dairy-Free Diva which can be found here. Finally, I can now make pretty cupcakes for my partner who is lactose intolerant :). Can't wait. Very excited! Lots of thanks goes out to Stephanie Colman: The Dairy-Free Diva for the recipe. I tried out my first batch on top of my feijoa cake; it was delicious and very easy to make.

INGREDIENTS:
3/4 cup cold margarine
2 2/3 cup icing sugar
6 tbsp cocoa powder
2 tsp vanilla essence

METHOD:
Put margarine into a bowl.
Sift in icing sugar and cocoa powder.
Mix well.
Mix in vanilla essence with a wooden spoon.
Over a shallow sink of warm water, beat the mixture until it forms into a spreadable consistency.
Remove bowl from sink and your dairy-free butter cream icing is ready to use.

TIPS:

• After you add the vanilla essence, the mixture will still seem quite dry
• Make sure the water in the sink is not hot as the mixture will split if heated too far
• After you start forming a thick icing consistency, electric beaters can be used to get a smooth consistency. 

Enjoy!

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