Gluten free and vegan Valentines cupcakes

Got a Valentine to treat but don’t know what to treat them to? Treating family or maybe yo’self? These cupcakes are suitable for almost everyone as they are free from egg, dairy and gluten.

Now, I hated Valentines day, and I will always have a problem with the fact it’s one day a year, you can tell your partner you love them any day, restaurants and cinemas are always packed yada yada yada… BUT it’s my fourth year with my other half, and so I’m lightening up a little bit. I prefer staying at home and making things so who can say no to cake?! I also love the LoveHearts sweets, so what better time to make these than for Valentines?


I decided to experiment and make this recipe vegan, since you never know who is going to want some of these bakes. And it literally took me all day to perfect the frosting, as I wanted to make it fizz with sherbet, but not everything goes to plan right?

So here’s the recipe for these yummy cakes! I bought a bunch of measuring cups so I apologise that it’s not in grams.

Ingredients

For the Cupcakes

1 cup Caster sugar

1 1/2 cups Gluten free flour

1tsp Baking powder

1tsp Bicarbonate of soda

1sp Xanthan gum

1/2 tsp Salt

1/2 cup Coconut oil (melted)

1 cup Soya milk

2tbsp Vanilla

1tbsp Apple cider vinegar

For the icing

1 cup Pure Free From Soya Spread (or any vegan spread)

4 cups Icing sugar

1tsp Pink food colouring

Packet of sherbet

Edible glitter spray

Edible glitter flakes

Love heart sweets


Method

  1. Preheat the oven to 170•c and line a muffin tray with cupcake cases
  2. Mix the dry ingredients in a bowl.
  3. Melt the coconut oil and all of the wet ingredients together, and sieve the dry ingredients in, and mix until there’s a thick batter.
  4. Scoop into the muffin cases and bake for 15-18 minutes, or till when you press your finger in the middle, they pop back up like a sponge.
  5. While the cake cools, add the spread to a bowl, and slowly mix in the icing sugar
  6. Add in the food colouring and mix until it forms thick ,soft peaks.
  7. Transfer these to a piping back with a star nozzle, and pipe into swirls on top of the cooled cakes.
  8. Sprinkle the sherbet, glitter, and spray the edible glitter on top of the cakes, and finish it off with a Love Heart sweet on top of the swirl.


I hope you enjoyed this recipe, and as always, please subscribe and follow me on Instagram ,Facebook and Twitter

And if you don’t have a valentine, here’s some advice from Ru Paul:

giphy

Can I get an amen?!

 

Thank you,

Georgina x

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