Just recently I was looking at a recipe in a magazine which was eggless, and it asked for the shortening to be melted before use. I decided to try this idea out and make coconut lemon cupcakes and they work just fine. I prefer the flavour of butter in mine as I can eat dairy, but I have also tried these with dairy-free margarine and they work okay too. Here’s the recipe:
125 g butter (or use Nuttelex or other non-dairy margarine for dairy-free)
180 g caster sugar
1 teaspoon vanilla extract
40 ml lemon juice
2 teaspoons lemon zest
180 ml coconut milk (you can use rice milk or dairy milk, but the coconut milk gives a lovely flavour)
250 g gluten-free self-raising flour*
100 g fine dessicated coconut
1. Melt the butter or margarine and allow to cool.
2. Cream the sugar, vanilla extract and melted butter/margarine with electric mixers.
3. Measure the flour and coconut into a bowl and mix well to combine.
4. Mix the coconut milk with the lemon juice.
5. Add the flour/coconut mix alternating with the coconut milk/juice. i.e. add 1/3 of the flour to the butter and sugar mixture and fold in, then add 1/2 the milk mixture, then 1/3 of the flour, the rest of the milk mixture, then the remaining 1/3 of the flour.
6. Spoon into cupcake cases and cook at 160 C fan-forced (180 C/350 F conventional) oven for 25 minutes or until a skewer inserted into the centre of the cakes comes out clean.
Ice with lemon icing if desired:
Sift 140 g of gluten-free icing sugar (powdered sugar) into a bowl. In a separate bowl cream together 60 g of butter (or dairy-free margarine) with 2 teaspoons of lemon juice using electric mixers. Gradually mix in the icing sugar.
* In Australia, gluten-free self-raising flour is sold in most supermarkets. If you don’t have access to it, you can make self-raising flour using 150 g plain (all-purpose gluten free flour) sifted with 2 teaspoons of gluten-free baking powder.