Dairy Free chocolate cupcake

There are some of the requests that I really want to answer. One of them is when some one want to bake a cake or cookie for children who allergic to dairy products.

We are not the same, there are a lot of children (and adults) who can't enjoy simple cake just because there are dairy in the ingredient list.
So this recipe is for people who want to have a delicious chocolate cupcake without fear. I use Shortening (I use non-hydrogenated shortening) instead of butter and replace milk with soy milk (you can use almond milk, and don't forget to look at the package because some brands of nut milk add dairy product too). I don't have unsweetened one on hand so I create the recipe base on the sweetened soy milk, but if you use the unsweetened one, just increase the sugar. 
After using this method for making the Pound cake I think it's easy and the result is very good, you will get smooth and lovely batter for sure ^^.
If you like you can serve this cake with buttercream (yes, it's dairy free too), it's delicious and easy to prepare. For this recipe, I really recommend to use the best cocoa powder that you can find as it's the key flavour of the cake.

Dairy Free chocolate cupcake 

Makes 12 cupcakes

130g ............................... All purpose flour
1/2tsp ............................. Baking powder
1/2tsp ............................. Salt
150g ............................... Shortening (I use non-hydrogenated shortening)
1 ..................................... Egg
3/4cup ............................ Soy milk* (I use sweetened one)
45g ................................. Cocoa powder
90g ................................. Brown sugar
80g ................................. Granulated sugar
1tsp ................................ Vanilla extract
* If use unsweetened soy milk increase the granulated sugar to 90-100g

Chocolate buttercream 
200g .............................. Shortening (I use non-hydrogenated shortening)
170g ............................ Icing sugar
30g .............................. Cocoa powder
1/4tsp ......................... Salt
1 1/2 tsp ..................... Vanilla extract

I use this Shortening  (non-hydrogenated shortening).

Preheat an oven to 180C.
Sift the flour, baking powder and salt together.
Put paper cups in muffin pans.
Beat the shortening until soften and smooth.
Pour the flour mixture into the bowl, beat on low speed until moisten then increase the speed and beat until fluffy.

Sift the cocoa powder into a bowl, then mix with both kinds of sugar.
Pour egg and soy milk into a bowl, beat until smooth.

Pour the cocoa mixture into a shortening bowl, beat until smooth.

The mixture will be very smooth.

Divide between the prepared pans.

Bake for 25-30 minutes or until a bamboo sticks insert into the centre come out with few crumbs.
Remove from the pans, and let the cakes cool on a wire rack.

Make the chocolate buttercream:
Sift the cocoa powder, salt and icing sugar together, then beat in the shortening and vanilla.
Beat until smooth.

Dairy Free chocolate cupcake