for the necessity of a lactose intolerant for a sweet treat!
A lactose intolerant person here in Germany can’t go to a local bakery and order a non dairy piece of cake, there will simply be NONE! With good luck, people would know what you mean, but even the super best organic fanciest store will try to tell you that it is not possible to bake without milk products…. uhm… I hate those people, I hate the fact that Germans are so slow thinking when it comes to food intolerance.
So, I needed cake as a treat for myself, I made those fluffy, nutty, cinnamony, vanilla creamy cupcakes and was very satisfied.
Cinnamon “Roll” Cupcake
- 2/3 cup (150g) butter or lactose free margarine
- 2 eggs
- 2 1/2 cups (280g) flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (150g) brown sugar
- 1/3 cup (70g) chopped pecans
- 2 teaspoons ground cinnamon
- 1 3/4 cups (175g) sugar
- 1 1/2 teaspoons vanilla
- 1 1/4 cups (300ml) milk, or soy milk
In a medium bowl stir together flour, baking powder and salt. In a small bowl stir together brown sugar, cinnamon and pecans. Set aside.
Preheat the oven to 350 F (175 C). In a large mixing bowl beat butter with an electric mixer for 30 seconds. Gradually add sugar, beating on medium speed until combined. Beat till fluffy. Add eggs, one at a time, Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition until combined.
Spoon about one tablespoon of the batter into each prepared muffin cup. Sprinkle about one teaspoon of the brown butter mixture over batter in cups. Spoon the remaining batter evenly over brown sugar mixture in cups. Sprinkle the remaining brown sugar mixture over batter in cups.
Bake for 18 to 20 minutes. Cool on wire racks.
I made a vanilla butter cream frosting to it.