Dairy-Free, Egg-Free, Soy-Free Marble Cupcake

I created this marble cupcake recipes for my daughter who has both allergies. She had a birthday party to attend yesterday and I would like her to be able to have a piece of sweet treat when other kids were eating the birthday cake. As growing up, Kimi is used to attend any birthday event without asking for a piece of cake but the situation often sadden me. I wanted her to be able to eat something when other kids were eating cake.

When I was searching for a good cupcake recipes, I turned to Martha Stewart website since I have success with some of her recipes. This recipe is an adaptation from Martha Stewart and I made the modification to add baking soda and make the recipe to be dairy-free, egg-free and/or soy-free. So thank you Martha!

For marble cupcake, you would need to make 2 set of batter, one yellow cupcake batter, and one chocolate batter. The following recipe will make approximately 12 - 15 cupcakes.
Preparation Time: 25 mins
Cook Time: 20 - 24 mins

INGREDIENTS:
1. Yellow Cupcake:

• 3/4 cup all-purpose flour
• 3/4 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 4 tablespoon (1/2 stick) of Soy Margarine (room temp.) or Oil for Soy-Free Diet
• a pinch of kosher salt
• 1/4 cup of Ricemilk or Soymilk
• 1/2 teaspoon of vanilla extract (If using vanilla favor ricemilk or soymilk, use 1/4 vanilla extract instead)
• 3/8 cup of sugar
• 1 egg substitute (1teaspoon of baking powder+1 1/2 of tablespoons of warm water+1 1/2 tablespoons of oil)

2. Chocolate Cupcake:

• 5/8 cup all-purpose flour
• 1/4 cup unsweeteen cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 4 tablespoon (1/2 stick) of Soy Margarine (room temp.) or Oil for Soy-Free Diet
• a pinch of kosher salt
• 1/4 cup of Ricemilk or Soymilk
• 1/2 teaspoon of vanilla extract (If using vanilla favor ricemilk or soymilk, use 1/4 vanilla extract instead)
• 3/8 cup of sugar
• 1 egg substitute (1teaspoon of baking powder+1 1/2 of tablespoons of warm water+1 1/2 tablespoons of oil)

INSTRUCTIONS:

1. Preheat oven to 350 degree. Line muffin tin cups with paper liners or grease the muffin cup tins with margarine.
2. In a small bowl, whisk flour, baking powder, baking soda, salt and/or Cocoa powder for chocolate batter; set aside.
3. In another small bow, mix ricemilk or soymilk and vanilla extract; set aside.
4. In the mixer bowl, beat soy margarine or oil and sugar until light and fluffy; add egg substitute mixture until well blended.
5. In a lower speed, add 1/2 of the flour mixture to the mixer and follow by 1/2 of the milk mixture; then remaining flour mixture and add milk mixture slowly. Check the consistency when adding the wet ingredient and make sure not to overmix.
6. After both yellow and chocolate batter have completed. Use a tablespoon or ice-cream scooper,  fill half the cup with yellow batter and half with chocolate batter and put them side by side. Fill the muffin tin cups 2/3 full.
7. Bake for 20 minutes, insert a toothpick in the center of the cupcake and if it come out clean, then it's done; otherwise, leave them in the oven for extra 2-4 minutes.
8. Let it cool for 5 minutes before removing from muffin tin and transfer to wire rack.
9. Frost the cupcake after they are completely cool.

The marble cupcake before frosting:                     

The marble cupcake after frosted by my daughter Kimimae:

Happy Baking!