Recipes
Crazy Crunchy Cupcakes
Meal types: Desserts
Go a little crazy with Lisa's lactose free crunchy cupcake recipe!
Ingredients
For the cupcakes:
1½ cup plain flour
110g Lactofree spreadable
1 tsp baking powder
½ tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp salt
1¼ cup white granulated sugar
⅓ cup sugar
2 tbsp Lactofree fresh dairy drink (whole or semi-skimmed)
1 tsp vanilla
2 cups shredded carrots
½ cup crushed pineapple
¼ cup chopped walnuts
For the topping:
1 ¾ cups icing sugar
6 tbsp Lactofree spreadable
2 tsp cider vinegar
1 tsp vanilla extract
Lactofree Products
Instructions
1. Preheat the oven to 350F and grease or line a 12-cup muffin tin.
2. In a mixing bowl, mix flour, baking powder, baking soda, ginger, cinnamon, nutmeg and salt until well combined.
3. In another mixing bowl, whisk together the sugar, spreadable, dairy drink and vanilla.
4. Add the wet ingredients to the dry, mixing until combined. Fold in the carrots, pineapple and walnuts.
5. Portion the mix into the prepared tin, filling each cup about two thirds of the way.
6. Bake for about 15-20 minutes.
7. Mix all topping ingredients together and beat until the desired consistency is reached. Allow cupcakes to cool completely before icing.