Egg and Dairy-Free Marbled Cupcakes
- Reviews 1
Ready In: 45 mins
Yields: 12 cupcakes
Ingredients
- 3 cups self-raising flour
- 1 3⁄4 cups caster sugar
- 1 1⁄2 cups water
- 2 tablespoons vegetable oil
- 1⁄2 cup polyunsaturated margarine (Nuttelex)
- pink food coloring
- blue food coloring
- cakemate colored sprinkles, to decorate
FROSTING
- 1 cup polyunsaturated margarine (Nuttelex)
- 3 cups powdered sugar icing
- 1 tablespoon hot water
Directions
- Line a 12-hole muffin pan with paper cases (1/3-cup capacity).
- Place flour, sugar, water, oil and table spread in a large bowl. Using an electric mixer, beat on low speed, until ingredients are combined and mixture is smooth. Increase speed to high and continue beating for about 2 minutes or until mixture is slightly thickened.
- Divide cake batter evenly between two bowls. Tint one half pink and remaining half blue using food colourings. Spoon tablespoons of mixture, alternately, into holes of prepared pans. Run a skewer through batter to create a marbled effect.
- Cook in a moderate oven (180C) for about 25 minutes or until cooked when tested. Stand cakes in pan for 5 minutes before turning onto a wire rack to cool.
- To make frosting, beat table spread in a small bowl with an electric mixer until light and fluffy. Gradually beat in icing-sugar until well combined. Add water and beat until smooth.
- Spoon frosting into a piping bag fitted with a 1.5cm-fluted tube. Pipe frosting onto tops of cakes.
- Serve cakes sprinkled with confetti decors.
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