Dairy Free Chocolate Cupcakes

Dairy Free Chocolate Cupcakes

Allergies and intolerances are becoming more common. It limits you in your daily activities. You can no longer eat carefree anywhere. And a day out or on vacation requires preparation and planning.

And that's why I like to make a special allergy-free recipe now and then. , so that you can enjoy yourself without any worries. Lactose-free, gluten-free, and so on. That does not mean that these products are included in the other recipes, but this recipe has been specially developed for you.

N.B. (note: always read the ingredient lists on the back of the ingredients. There can always be a product on the market that may contain a trace of an allergen. It is always important to check).

What do you need for Vegan Chocolate Cupcakes?

To prepare these dairy-free chocolate cupcakes, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:

• Flour - Use regular all-purpose flour for these sugar buns.
• Cornstarch - Mixing flour and cornstarch will make your cupcake fluffier.
• Sugar - For sweetening the cupcakes.
• Cocoa - For a deeper chocolate taste.
• Baking Soda - Makes the cupcakes fluffy. It is stronger than the same amount of baking powder. For baking soda, you always need an acid (in this case, vinegar) to make it work.
• Sea Salt - Balances the flavor in the cupcakes.
• Sunflower oil - The chocolate cupcakes are deliciously moist and lactose-free by using oil instead of butter.
• Vinegar - Let the baking soda work. And luckily, you won't taste it anymore in the result!
• Vanilla Extract - For a hint of vanilla flavor. If you can get it, use natural vanilla extract, which has a slightly deeper flavor than artificial vanilla extract. With this recipe, you can make a homemade vanilla extract (and, if you bake a lot, it is highly recommended because you can use this for a reasonable amount of time).

How to prepare Chocolate Cupcakes Dairy Free

You can find a printable recipe with a step-by-step description at the bottom of this blog.

1. Mix flour, cornstarch, sugar, cocoa, baking soda, and salt in a bowl.
2. Mix the oil, vinegar, vanilla extract, and water in a second bowl. Add the contents of the first bowl while mixing until the batter is no longer lumpy.
3. Place paper cups in the cupcake tray and divide the batter over them. This is easy with an ice cream scoop.
4. Bake the dairy-free cupcakes for 25 minutes at 350 °F (180 °C) in a preheated oven. Let the cupcakes stand for 5 minutes, remove them from the molds and let them cool to room temperature.