Egg And Dairy Free Marbled Cupcakes Recipe

How to Make Egg And Dairy Free Marbled Cupcakes

1. Preheat oven to 180°C (350°F). Line a 12-hole muffin tin with paper cases.
2. In a large bowl, combine 200g plain flour, 150g caster sugar, 120ml water, 60ml vegetable oil, and 100g Nuttelex (or dairy-free alternative).
3. Using an electric mixer, beat on low speed until just combined and smooth.
4. Increase speed to high and beat for 2 minutes, or until the batter is slightly thickened and fluffy.
5. Divide the batter evenly into two separate bowls.
6. Tint one bowl pink and the other blue using gel food coloring. (Start with a small amount and add more until you reach your desired shade.)
7. Spoon alternating tablespoons of pink and blue batter into each muffin cup, filling each about ¾ full.
8. Gently swirl a toothpick or skewer through the batter to create a marbled effect.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
11. For the frosting: In a small bowl, beat 100g Nuttelex with an electric mixer until light and fluffy.
12. Gradually add 200g icing sugar, beating until well combined.
13. Add 1-2 tablespoons of water, beating until the frosting is smooth and spreadable.
14. Transfer the frosting to a piping bag fitted with a 1.5cm-fluted nozzle.
15. Pipe frosting onto the cooled cupcakes.
16. Decorate with sprinkles or confetti.