Lactose – free Blueberry Cupcakes

Recipe Loosely adapted from Book –  Baking one step at a time, the ultimate step-by-step cookbook by Marianne Magnier Moreno.

Preparation – 15 minutes

Cooking – 25 minutes

Ingredients: Blue – Anjali, Purple – Ananya

  1. ¼ cups Margarine
  2. 2 eggs
  3. ¾ cups sugar
  4. ½ cup Silk Tofu
  5. 1 cup flour
  6. 2 teaspoon baking powder
  7. ¾ cups frozen blueberries
  8. 1 tsp Lemon zest


  1. Preheat the oven to 180 degrees C, gas mark 4. Greases 12 individual muffin tins.
  2. Melt the butter then remove from heat.
  3. Beat the egg with the sugar until light and creamy, add the melted butter and mix with a whisk, then add the Silk Tofu  in two lots.
  4. Mix the flour, salt and baking powder in a separate bowl. Remove the blueberries from the freezer and mix with the flour.
  5. Make a well in the centre then tip in the liquid ingredients and stir rapidly.
  6. Fill the moulds two thirds full with the batter (work quickly so that the blueberries do not defrost) then tap the tins or tray on the work top to settle the mixture.
  7. Transfer to the oven and bake for 25 minutes (or for 15 minutes for smaller ones).
  8. Remove the cupcakes from the oven, run the knife around each one then leave to cool in the moulds for 10 minutes before turning out onto a wire rack.

Yield: makes 12 cupcakes

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Lactose free buttercream frosting


Loosely adapted from Savory Sweet Life

Preparation –2 minutes

Cooking – 3 minutes

Ingredients: Blue – Anjali, Purple – Ananya, Yellow – school

  • ½ cup butter-flavoured shortening, softened
  • 1.5-2 cups confectioners (powdered) sugar, SIFTED
  • 1/8 teaspoon table salt
  • up to 2 tablespoons soy milk/water
  • 1 tsp Lemon zest


  1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed.
  2. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter.
  3. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. (If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.)


Yields: 1.25 cups

How cute is this cupcake?

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– Anjali


Nature Valley Copycat Granola Bars




2 cups rolled oats

½ cup rice krispies (or any other plain flavored cereal you like)

3 Tbsp oat flour (or any other flour you have on hand)

1/8 tsp baking soda

3 Tbsp honey

3 Tbsp coconut oil

1 tsp vanilla extract

½ cup nuts or dried fruits or chocolate chips or anything other additional you want to add (optional)


  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8×8 inch pan with aluminum foil or parchment paper and grease it well (just to prevent the bars from sticking).
  2. Mix all the dry ingredients.
  3. Add in the wet ingredients. Mix.
  4. Press really hard (because of the lack of fat) to the pan.
  5. Bake for 15-18 minutes (or maybe more) until the bars are a beautiful golden color.
  6. Cool completely in the pan. Lift it out and cut into bars.
  7. Store it in an air-tight container for whenever you want a quick and healthy snack.

Makes  16 bars


Banoffee Pie


Recipe adapted from here


  • 2 packets of oreo
  • 5 tablespoon of softened butter
  • 1 tin(s) condensed milk
  • 0.47 litre(s) double cream
  • 3 large banana(s) (ripe)
  • cocoa powder (for decoration)
  • caramel for drizzling as per wish (optional)


  1. Add crushed Oreo’s to softened butter, mix them together with your hands until the butter is spread all over the Oreo’s. Spread on bottom of 8×8 tin & chill.
  2. Boil the tin of condensed milk for 2-2.5 hours. BE SURE THAT THE TINS ARE SUBMERGED IN WATER AT ALL TIMES!
  3. When cool spread the toffee over the biscuit base. Slice up ripe bananas on top of toffee whip up the cream and spread over the banana.
  4. Dust cocoa powder over the top, or drizzle caramel over the top chill (or serve straight away)
  5. BIG TIP one can boil up a load of tins of condensed milk, once they are cooked they will keep very safely for months in the larder or cupboard. just keep an eye on water levels.


– Anjali

Salted Caramel Sauce


Recipe adapted from here

1 cup of Granulated sugar
½ cup of Water
¾ cup of Heavy Cream, warmed slightly, either in a small saucepan or microwave
2 Tbsp of Unsalted butter at room temperature
¼ tsp of Salt
½ tsp of Vanilla Extract


1) In a large non stick sauce pan combine the sugar and water, cook over medium low heat until the sugar dissolves without stirring ever! Just swirl the pan around. Once the sugar has dissolved, turn the heat to medium high and let it bubble away until it turns a deep amber color, about 8 to 10 minutes.

2) Turn the heat down to low at this point and add the warm heavy cream slowly. Be careful because it will bubble vigorously. Keep whisking until everything is combined and turn the heat off.

3) Add the butter, salt and vanilla and whisk in until the butter melts. Set aside to cool completely.

Makes  2 cups