You may have seen this recipe posted on our facebook page over the last school holidays. I thought I’d share again as it’s a bit of a winner. Much to the dismay of my daughter, she is dairy intolerant – and what would seem also intolerant to artificial colourings and preservatives. Unfortunately for her, a lot of our baked goods from our bakery do contain butter and there’s only so many slices of orange and almond cake and spelt muffins one can eat. So we thought we’s give this old favourite a whirl again.
I find with baking dairy free items, most recipes (touch wood) that I’ve tried are quite forgiving replacing the butter with nuttelex and milk with bonsoy. With the nuttelex however, if you need it to solidify in things such as butter-cream icing, you won’t get the firmed up end result so don’t try on a hot day and stay close to refrigeration!
DAIRY FREE DARK CHOCOLATE CUPCAKES
100 grams of quality dark chocolate
1 cup of water
125 grams nuttelex (if using butter, make sure it’s softened)
1 1/4 cups dark brown sugar
3 free range eggs
2 cups plain organic flour
2 tsp baking powder
1/4 cup dutch process cocoa
melt chocolate and water together in a pan. Once melted and combined, set aside. In a mixer, cream butter and sugar together until light. Add eggs one at a time until combined. Then add flour, baking powder and cocoa and melted choc mix. Mix until smooth and velvety. Spoon into patty cases ( a little over half way) and bake for 20 minutes in a preheated 160 degree oven. Enjoy!