Recipes

Instructions

For the cupcakes:
1. Preheat the oven to 180C and line a bun tray with paper cases – this recipe makes 12 normal size cakes
2. Using an electric hand mixer, whizz the Lactofree spreadable and sugar until pale and fluffy. This will take a good 5 minutes, and it really makes a difference to the texture of the cake, so do stick with it.
3. Add the eggs one at a time and whizz thoroughly – the mixture should start looking almost meringue-like.
4. Sift in the flour and cocoa and fold gently into the mixture, stopping as soon as the last trace of flour has disappeared.
5. Fold in the dairy drink, then fold in the coffee.
6. Divide among the cases and bake for 17 minutes, or until a cocktail stick comes out clean when you insert it. Leave to cool in the tin for 5 minutes, then turn out onto a wire rack to finish cooling.

For the topping:
1. Put the Lactofree soft white cheese and Lactofree spreadable in a bowl and whizz with an electric hand mixer until soft and blended.
2. Add the icing sugar and give it a quick stir with a spoon before whizzing with the hand mixer – this should avoid filling the kitchen with a massive cloud of icing sugar! I always add a few drops of vanilla essence to this, but it’s not compulsory.
3. Spoon or pick the frosting over the cakes and finish by sprinkling cocoa or grated chocolate over them.