So, cupcakes are my thing right now. I love making them, and I have done since I was a kid. I’ve spent many a Sunday Afternoon when I was a tiny sloth making them at my Aunty’s house, and counting down the minutes until they were cool enough to make the icing, and then counting down the minutes until I could devour them with my cousins (note: Colouring books are perfect to do in this time, 7 y/o me will tell you!). They are my absolute weakness and always have been.
I’ve had a lot of experiences with gluten free cupcakes and cakes that have gone really crumbly in texture, and they aren’t exactly cheap either. These gluten and dairy free cupcakes are the perfect companion to your cuppa. Light and fluffy in texture, they are great for any occasion, and definitely go down a treat! Their non crumbly ‘feature’ is brought to you by xanthan gum. I get asked what it is, or how to stop gluten free cakes from falling apart, quite often.
Not everybody can tolerate Xanthan Gum, however, but it mimics the springy texture that gluten gives your bakes. In my opinion, it really is worth the money, but try not to overwork it when you add it to your cake recipes, as it can make the batter too thick and difficult to spread. Although the flours I purchase do have it in them, I always add the extra bit and it works a charm. Especially in these beauties. I gave these ones a sprinkle of edible silver lustre, but you don’t have to.
For the cupcakes
225g Caster Sugar
225g Dairy free margarine
4 Medium eggs
275g Gluten free self-raising flour
1tsp Xanthan gum
1tsp Gluten free baking powder
4tbsp Soya milk
1tsp Strawberry extract
For the buttercream
1/2 cup Dairy free margarine
1 1/4 Cup Icing sugar
1tsp Vanilla extract
Gel food colouring, pink.
Fresh Strawberries
Method
- Cream together the margarine, and sugar until light and fluffy.
- Slowly beat in the eggs, one at a time.
- Fold in the flour, xanthan gum and baking powder.
- Mix in the soya milk and strawberry extract.
- Line a baking tray with cupcake cases and with an ice cream scoop, fill the cases 3/4 of the way.
- Bake in a preheated oven at 180°c Fan for 20 minutes. You should be able to press down gently on the cupcake and it will spring back up when done.
- Leave the cupcakes to cool on a wire rack.
- To make the buttercream Mix the margarine until soft.
- Slowly add in the icing sugar, bit by bit, and beat.
- Add the vanilla extract and gel food colouring, and mix.
- Transfer the buttercream to a piping back fitted with a star nozzle.
- Pipe the buttercream onto the cupcakes in a swirling motion, starting from the outside of the cupcake, and to the centre, leaving a peak of buttercream.
- Top with a strawberry on each, make a cuppa, and treat yourself or a pal!
The Coeliac Sloth 