Orangutan Cupcakes: Dairy Free, Creamy and the Best No Butter Icing You Have Ever Had!

March 25, 2017

I was recently asked to curate a cupcake recipe for the Orangutan Project by my friends at blask design. Well there is nothing I love more than matching things to food. I was delighted to take part, specially for a good cause. 

 

I wanted to create a cupcake with a difference just like the difference Orangutan Project makes. Your average cupcake has two elements, a vanilla sponge and a mound of buttercream, this is all well and good if you eat dairy. But last time I checked dairy is not an orangutans friend. Having been on a dairy free diet, cupcakes are a big no for me. So I thought what if the Orangutan project could give the dairy free community a delicious upgrade to just your standard cupcake. And upgrade it is. This is no substitution. Introducing dairy free salted, banana, caramel; fluffy, creamy, sweet and surprisingly buttery in texture. An amazing caramel that melts in your mouth. Of course bananas are synonymous with orangutans so this pairing is a match made in the jungle.


The coconut cream in the cupcake recipe is a must it makes it super moist and spongey. Plus what says a jungle more than a coconut? The end result is a super yummy moist and creamy dairy free cupcake with a salted banana caramel cream. oh and I guess you could say it's a lot healthier than it's cousin... your average cupcake.

 

 

I was recently asked to curate a cupcake recipe for the Orangutan Project by my friends at blask design. Well there is nothing I love more than matching things to food. I was delighted to take part, specially for a good cause. 

 

I wanted to create a cupcake with a difference just like the difference Orangutan Project makes. Your average cupcake has two elements, a vanilla sponge and a mound of buttercream, this is all well and good if you eat dairy. But last time I checked dairy is not an orangutans friend. Having been on a dairy free diet, cupcakes are a big no for me. So I thought what if the Orangutan project could give the dairy free community a delicious upgrade to just your standard cupcake. And upgrade it is. This is no substitution. Introducing dairy free salted, banana, caramel; fluffy, creamy, sweet and surprisingly buttery in texture. An amazing caramel that melts in your mouth. Of course bananas are synonymous with orangutans so this pairing is a match made in the jungle.


The coconut cream in the cupcake recipe is a must it makes it super moist and spongey. Plus what says a jungle more than a coconut? The end result is a super yummy moist and creamy dairy free cupcake with a salted banana caramel cream. oh and I guess you could say it's a lot healthier than it's cousin... your average cupcake.

 

I hope you enjoy this creation.

 

Ingredients

  • 160g of vegan butter such as nutlex

  • 160g of caster Sugar

  • 1 teaspoon of vanilla

  • 3 eggs

  • 160g of self raising flour

  • 1 cup of coconut cream

  • 12 muffin cases

Dairy Free Salted Banana Caramel

  • 2 ripe bananas

  • 2 cups of pitted dates

  • 1 teaspoon of vanilla

  • 3 pinches of salt

Decorations

  • Orange zest

  • Dairy free chocolate

  • Banana Chips

 

Creation:

  • Preheat oven to 180°c fan forced. Line 12 holes of a muffin pan with muffin paper cases.

  • Beat the butter, vanilla and sugar with an electric mixer until pale and creamy. 

  • Add the eggs one at a time, mixing a third of the flour in after each egg addition. 

  • Once all the eggs and flour are incorporated, fold through the coconut cream into the mixture until well combined.

  • Spoon into muffin cases until 2/3rds full . 

  • Bake for 12-15 minutes or until cooked when tested with a skewer. 

  • Stand in the pan for 5 minutes before transferring to a wire rack to cool completely.

For The Banana Salted Caramel Frosting:

  • Boil the kettle. Put the dates in a heatproof bowl or Pyrex jug and cover completely with hot water and leave to soak for 10 minutes. Once the dates are soaked drain and discard the liquid.

  • Place the banana, vanilla, dates and salt in a blender and blend until smooth and no lumps of dates exist.

  • Smother the cooled cupcake with the caramel and decorate with the chips, chocolate and orange zest

I would love to hear what you think of these cupcakes and if you try any substitutions or have any decoration ideas I would love to hear them.

 

Thanks Everyone!

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