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


Red Velvet Cupcakes

Nothing is as delicious as the classic and popular red velvet cupcake. They strike with their brilliant red colour, topped with the rich and exquisite swirls of cream cheese frosting. It’s extremely moist with a hint of chocolate flavor, what could be better than chocolate?

Valentine is near, so what’s better than to give your loved ones a delicious red velvet cupcake 🙂


Recipe slighty adapted from this recipe



1 ¼ cup of all Purpose Flour
2 Tbsp of Cocoa Powder
½ tsp of Baking Powder
½ tsp of Baking Soda
¼ tsp of Salt
¼ cup of Unsalted Butter, softened at room temperature
¾ cup of Granulated sugar
¾ cup of Buttermilk
1 Egg
1 tsp of Vanilla Extract
Red food Coloring

For the frosting:

2 Cups of Powdered Sugar
4 oz of Cream Cheese, softened at room temperature
2 Tbsp of Unsalted Butter, softened at room temperature
1 Tbsp of Milk
1 tsp of Vanilla Extract


1. Preheat your oven to 350 degrees. Line a muffin pan with cupcake liners and set aside.

2. In a small bowl mix together all Purpose Flour, Cocoa Powder, Baking Powder, Baking Soda and Salt, set aside

3. Using an electric mixer, cream together the sugar and butter, add the egg and vanilla and mix until well combined and creamy.

4. With the mixer running on low, add half of the dry ingredients and half of the buttermilk, make sure its combined and add the remaining dry ingredients and buttermilk making sure to combine everything together (do not over mix!). Using a spatula mix the batter from the bottom to make sure nothing is left stuck to the side of the bowl, add enough food colouring to get the desired red colour for your cupcakes.

5. Using a large ice cream scoop, scoop the batter evenly in your prepared pan and bake for 18 to 22 minutes or until when you insert a toothpick in the center it comes out clean. Let the cupcakes cool completely.

6.  To make the frosting simply put all the frosting ingredients into the bowl of an electric mixer and mix until well combined and it has the consistency of a thick frosting. Frost the cupcakes either with a little spatula or using a disposable piping bag fitted with a plain large tip.

7. Let cool in the fridge for about 10 to 15 minutes to set a little before serving

8. Most importantly, eat!


 Hope you give this a try 😀



– Anjali


Lemon Pound Cake


There are times when I long for a cold day, wrapped up in a warm blanket and reading a classic novel, with a steaming cup of hot cocoa as my companion. But then there are those other days when I crave for a lemon pound cake; the fresh, flavorful flavors tingling my taste buds.

Today was one of those days.

This cake is unbelievably soft. I have had my share of pound cakes, but never met one which is so dense yet so light, so subtle yet packed with lemon deliciousness. The trick is in the creaming of the butter and sugar; cream them for at least 3-4 minutes or until a very, very pale yellow (I suggest you use a hand or standing machine for this, as it would take a lot of arm workout!).

Give this cake a try; it is the perfect way to treat yourself on a hot, summer’s day. It is quite versatile too: use it in trifles, make it into lemon cake pops (their incredible moistness make the best cake pops), or anything you would do with a regular pound cake. It can be an indulgent breakfast, quick snack or a light dessert! J

Or, if you’re like me and don’t have the patience to wait any longer, just eat it as is, preferably with a glass of cold iced tea. That’s what I am going to do right now whilst you grab your kitchen tools and an apron and start baking this delightfulness; there is no reason to not, right? 😉

Ananya 🙂

Slightly adapted from this recipe:


2 sticks unsalted butter, at room temperature
2 1/2 cups sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla extract
2 cups confectioners’ sugar, sifted


1. Heat oven to 350 degrees F. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, and line the bottoms with parchment paper.

2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.

3. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.

5. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.

Yield: 2 loaf cakes (or one bundt)