Refresher Cupcakes

Delightfully zesty dairy-free lemon sherbet Refresher cupcakes, topped with lemon buttercream and 'Refresher's' bars.

Refresher Cupcakes

by Eloise Dowell (Eloise's Dairy-Free Delights)

Ingredients: Cupcakes:

• 250g plain flour
• 250g caster sugar
• 250g self-raising flour
• 1/2 tsp bicarbonate of soda
• Pinch of salt
• 4 eggs
• 250g dairy-free margarine
• 3 tbsp. unsweetened almond milk
• Lemon extract
• Lemon zest
• Sherbet

Dairy-free buttercream:

• 200g dairy free butter
• 600 icing sugar

Method:

1. Preheat the oven to gas mark 4/ 180C.
2. Cream the butter until pale and fluffy.
3. Add the sifted sugar, flour and salt also the eggs, lemon extract, lemon zest and milk and beat until fully combined.
4. Scoop into the cupcake cases until two-thirds full. Place into the oven for 15-20 minutes or until a skewer inserted comes out clean and has a springy feeling when touched, then transfer to a wire rack to cool.
5. Core out the middle of the cupcake and place some sherbet in the center, and place the lid back on top.
6. Cream the butter in an electric stand mixture until pale and fluffy for 4-5 minutes on a medium to high speed.
7. Sift the icing sugar into another bowl and add to the butter in 2 additions. Beat well after each addition.
8. Scrape the sides and beat on low speed for 2 minutes, and chill until ready to use.
9. Pipe (using a star nozzle tip) a sleek, smooth swirl on top of the cupcakes and cut a refresher strip in quarters and twist it and place on top of the cupcake.

About the author: Eloise suffers from a dairy intolerance, but she has not let this get in the way of her love for baking! She loves creating her own, unique recipes, and at just 15-years old has used her passion for baking to write and self-publish an eBook,  titled 'Eloise's Dairy-Free Delights'. Eloise's eBook is now available on Amazon for 99p, and it features a number of classic recipes, and well as her own creations, all of which are dairy-free.