Egg and Dairy-Free Marbled Cupcakes Recipe

Name: Egg and Dairy-Free Marbled Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups self-raising flour; 1 ¾ cups caster sugar; 1 ½ cups water; 2 tablespoons vegetable oil; ½ cup polyunsaturated margarine (Nuttelex); pink food coloring; blue food coloring; cakemate colored sprinkles, to decorate; 1 cup polyunsaturated margarine (Nuttelex); 3 cups powdered sugar icing; 1 tablespoon hot water

Servings: persons

3 cups self-raising flour
1 ¾ cups caster sugar
1 ½ cups water
2 tablespoons vegetable oil
½ cup polyunsaturated margarine (Nuttelex)
pink food coloring
blue food coloring
cakemate colored sprinkles, to decorate
1 cup polyunsaturated margarine (Nuttelex)
3 cups powdered sugar icing
1 tablespoon hot water

1
Line a 12-hole muffin pan with paper cases (1/3-cup capacity).
2
Place flour, sugar, water, oil and table spread in a large bowl.
3
Using an electric mixer, beat on low speed, until ingredients are combined and mixture is smooth.
4
Increase speed to high and continue beating for about 2 minutes or until mixture is slightly thickened.
5
Divide cake batter evenly between two bowls.
6
Tint one half pink and remaining half blue using food colourings.
7
Spoon tablespoons of mixture, alternately, into holes of prepared pans.
8
Run a skewer through batter to create a marbled effect.
9
Cook in a moderate oven (180C) for about 25 minutes or until cooked when tested.
10
Stand cakes in pan for 5 minutes before turning onto a wire rack to cool.
11
To make frosting, beat table spread in a small bowl with an electric mixer until light and fluffy.
12
Gradually beat in icing-sugar until well combined.
13
Add water and beat until smooth.
14
Spoon frosting into a piping bag fitted with a 1.5cm-fluted tube.
15
Pipe frosting onto tops of cakes.
16
Serve cakes sprinkled with confetti decors.

1081

kcal

Calories

Fat

246

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups self-raising flour, 1 ¾ cups caster sugar, 1 ½ cups water, 2 tablespoons vegetable oil, and more.

Yes, Egg and Dairy-Free Marbled Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Egg and Dairy-Free Marbled Cupcakes

How did you like this recipe?

Frequently Asked Questions