Tropical Island cupcakes 

Aloha!! I made these fun little cupcakes a couple of years ago for a summer fundraiser at my church.  They use my Basic dairy and egg free sponge recipe.  They would be great for a Hawaiian themed party or a fun thing to make with kids during the summer holidays. 

To give the cakes that tropical flavour I used a bit of lime juice into the mix and used coconut milk instead of soya milk.

Decorating was the really fun part. I used Betty Crocker’s vanilla icing and added a little bit of blue food colouring. I swirled the blue colour into the icing, making sure not to completely mix it so there were still white bits that looked like little waves.

I used crushed ginger biscuits to make the sand and added little jelly bears and cocktail umbrellas, and my little tropical island was complete!


To make a sunbathing bear I used Fizzy strawberry belts, cut them just larger than the bear, then laid the bear on top. 

Since making these I’ve discovered that edible sand can also be made using a combination of granulated light brown sugar and crushed rich tea biscuits, which is great if you don’t like ginger biscuits.

As always, let me know how you get on with making these, I’d love to hear from you. 

Basic dairy and egg free sponge cake

This recipe came from Allergy Mum. She’s had it for years (and I have absolutely no idea where it came from). Allergy Mum used to make Allergy Boy and me the most amazing cakes for our birthdays.
This has to be the easiest cake recipe ever. It uses mostly normal ingredients that you’d find in any store cupboard. The texture is quite open and it does have the tendency to crack, but no one will ever know if you slather on enough frosting!!
Basic dairy and egg free sponge cake (makes approx. 12 cupcakes or one large cake)

4oz caster sugar
4oz dairy free margarine (Pure works very well in these as well)

1 tablespoon golden syrup

8oz self raising flour

1/4 pint soya milk

Method

1. Preheat oven to 160c

2. In a mixing bowl add the sugar, margarine and golden syrup and cream together (I prefer to do this by hand, but it can be done in a mixer)

3. Add the flour and gently mix until you get a bread crumb like texture.

4. Slowly add the soya milk and mix until light and fluffy.

5. Bake for approx. 20 mins for cupcakes (or just slightly longer if making one large cake)

Adding flavours

Vanilla or other essences – add essence at the same time as the soya milk

Chocolate – add 1oz cocoa powder and reduce flour by 1oz. Add at the same time as the flour. You can also use chocolate flavoured soya milk, which adds some more flavour, or Cadbury’s drinking chocolate (which is dairy free) in a small amount of boiled water, which is added at the same time as the soya milk.
I make the basic sponge all the time and it’s great because the golden syrup binds the ingredients and acts as a raising agent so you don’t need to add egg replacer.
Icing

I often cheat and use Betty Crocker icing as it’s dairy free and tastes really good. If I’m making vegan buttercream I just replace butter with dairy free margarine and mix it with icing sugar and sometimes a little drop of soya milk.
I’d really love to know how you get on with this recipe, so please feel free to leave comments!