At some point this week I stumbled upon goats butter. Someone in the blogosphere said it was good to bake with, is suitable for people with a lactose intolerance and is pretty good for people with IBS. I had to try this. It’s amazing the things you find in the supermarket when you’re actually looking. We’re always so busy we just race through picking up everything on the list and not even glancing at anything else. So there it was, beside the regular butter: goat’s butter.
Of course, you can still use dairy free spread in your baking if you are super intolerant or allergic to lactose, I will need to test it with this method though as you need to get that sandy consistency. But I was so pleasantly surprised with my goaty butter. It tasted a little salty on it’s own, but it’s beautifully smooth and pale, and works an absolute treat in these!
I still used dairy free spread in the frosting as I was worried it would taste too salty with the goats butter.
This recipe was adapted from the Hummingbird lemon cupcakes and uses my homemade dairy free lemon curd.Ingredients (makes 10-12) 120g plain flour 150g caster sugar 1½ teaspoons baking powder grated zest of 1 or 2 lemons 40g goats butter or dairy free spread 120ml soya milk 1 egg For the frosting 250g icing sugar, sifted 80g dairy free spread grated zest of 1 or 2 lemons a dribble of soya milk 4 tablespoons dairy free lemon curd
Preheat the oven to 170°C, 150°C for a fan oven.
Put the flour, sugar, baking powder, lemon zest and butter in a bowl and beat with an electric mixer on a low speed until you get a sandy consistency.
Gradually pour in the milk and beat until just combined. Add the egg to the flour mixture and continue beating until just incorporated.
Spoon the mixture into paper cases and bake for 20 -25 minutes until slightly golden. Leave them cupcakes to cool slightly before turning out onto a wire rack to cool completely.
For the frosting
Beat together the icing sugar, spread and lemon zest with a handheld electric mixer until it is well mixed. Add a drop of milk and continue beating until it is smooth.
When the cupcakes are cool, insert a skewer into the middle of the cake on rotate the tip, making a hollow in the middle of the cake but leaving just a hole at the top. Put the lemon curd in a piping bag and snip a small hole in the end, pipe the lemon curd into the cake until it starts to swell. Don’t worry if it starts to overflow out of the hole, you’re going to ice them anyway!
Then put your frosting in a piping bag with a nozzle and pipe the icing on top. This time I attempted to do rosette piping, where you start in the middle and work outwards, but I think I need a bigger tip, bigger cakes and more frosting!