Gluten and Dairy Free Sprinkle Cupcakes

Hello

I actually made these cupcake to take when visiting family on Father’s Day.  I love the cute little cupcake cases and toppers, you can get really cool stuff for baking everywhere now.  My friend picked them up for me as he said he could totally see me sitting eating a cupcakes with a unicorn leaping out the top.  Just be careful when you are buying your sprinkles – I have come across some that do have wheat in them.

Got a few family gatherings coming up soon that I need to do some serious food planning for.  I’m working on a design for my niece’s first birthday cake and I’m having a family BBQ for Ollie’s 4th birthday next week – yes he’s the cat, don’t judge he is part of the family 🙂 Neither the baby or the cat have been forthcoming with their food preferences for the party so I’m taking that as I can make all the decisions.

Enjoy!

Fx

Gluten and Dairy Free Sprinkle Cupcakes

Gluten and Dairy Free Sprinkle Cupcakes

Serves 8

Ingredients

For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g gluten free self raising flour

For the frosting:

  • 150g dairy free spread
  • 300g icing sugar
  • 1 tablespoon sprinkles (double check they are gluten free)

Method

  1. Preheat the oven to 180 oC
  2. Beat together the dairy free spread and caster sugar until light and fluffy
  3. Beat in the eggs one at a time
  4. Stir in the flour
  5. Divide between 8 muffins cases and bake for 20 minutes
  6. Remove from the oven and allow to cool completely
  7. Make the frosting by beating together the dairy free spread and icing sugar until light and fluffy
  8. Pipe onto the cupcakes
  9. Decorate with the sprinkles

Gluten and Dairy Free Strawberry Cupcakes with Dark Chocolate Frosting

Hello everyone

I made these cupcakes for an afternoon tea treat when I had family visiting.  Unfortunately after I made the strawberry cupcakes and the chocolate frosting I reached into the drawer for a piping bag and realised I had run out.  This made me instantly mad and I tried very unsuccessfully to make one out of a freezer bag.  Trust me on this one – don’t try it unless you want covered in frosting!

Anyway I opted just to spread the icing on but I’m not convinced they are as pretty as they could of been if I was more organised.  Forgetting all the piping bag drama these cupcakes are worth making.  They don’t take a lot of time to put together but the little strawberry surprise in the middle of the cupcake perfectly compliments the rich dark chocolate frosting.

Enjoy!

Fx

Gluten and Dairy Free Strawberry Cupcakes with Dark Chocolate Frosting

Gluten and Dairy Free Lemon Cupcakes with Raspberry Frosting

Hello everyone

I’m super excited this week – as you can imagine from this website, I love reading about and looking at food pictures.  One of my favourites sites to sit and browse at the latest food photographs and recipes is foodgawker and I’m very proud to say that some of my photos and recipes now are featured on the site.  You can check them (and loads of other amazing recipes) here:  https://foodgawker.com/post/archive/fiona-kennedy/

Back to today’s recipe, when I asked my lovely followers on FaceBook what three recipes they wanted to see featured on the site this week these cupcakes were a clear winner.  I’ve struggled in the past to make a raspberry frosting that got the full raspberry flavour without being too wet from the juicy fruit.  I’ve actually made this frosting with a high fruit content raspberry jam – this gives the frosting the right flavour, the perfect colour and a pipeable (that’s a word right?) consistency.

My favourite thing about these cupcakes though have to be the sprinkles, they are tiny white, pink and purple unicorns .  You can’t really see it properly in the photo below but I do have Willy Wonka wallpaper in the kitchen.

Enjoy!

Fx

Gluten and Dairy Free Lemon Cupcakes with Raspberry Frosting

Gluten and Dairy Free Lemon Cupcakes with Raspberry Frosting

Serves 9

Ingredients

For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g gluten free self raising flour
  • 1 lemon, zested

For the frosting:

  • 150g dairy free spread
  • 300g icing sugar
  • 60g raspberry jam

Method

  1. Preheat the oven to 180 oC
  2. Beat together the dairy free spread and caster sugar until light and fluffy
  3. Beat in the eggs one at a time
  4. Stir in the flour and lemon zest
  5. Divide between 8 muffins cases and bake for 20 minutes
  6. Remove from the oven and allow to cool completely
  7. Make the frosting by beating together the dairy free spread, icing sugar and raspberry jam until light and fluffy
  8. Pipe onto the cupcakes

Gluten and Dairy Free Mexican Hot Chocolate Cupcakes with Cinnamon Frosting

Hello

I’m going through a little phase of making some new cupcake recipes.  Tonight I’m going to bake some lemon and raspberry cupcakes to take home when I visit my parents tomorrow.  Fingers crossed they will work out well and I can share the recipe with you guys.

Today’s cupcakes are based on a hot chocolate (dairy free) that I had in a Mexican restaurant.  It was made with real dark chocolate, almond milk but the exciting flavour twist was that it contained a good pinch of both cinnamon and chilli.  Maybe it sounds a bit odd but trust me it totally worked and took the hot chocolate to a whole new level.

So, these cupcakes have  chocolate sponge with a pinch of chilli and a beautiful cinnamon frosting to bring together the flavours of that special Mexican hot chocolate.

What is your favourite cupcake flavour and do you have any suggestions for cupcakes you would like to see a gluten and dairy free recipe for?

Enjoy!

Fx

Gluten and Dairy Free Mexican Hot Chocolate Cupcakes with Cinnamon Frosting

Gluten and Dairy Free Strawberry Cupcakes with Dark Chocolate Frosting

Serves 9

Ingredients

For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g gluten free self raising flour
  • 2 tablespoons strawberry jam

For the frosting:

  • 100g dairy free dark chocolate, melted
  • 50g dairy free spread
  • 200g icing sugar, sifted

Method

  1. Preheat the oven to 180 oC
  2. Line a 9 hole muffin tin with paper cases
  3. Beat together the dairy free spread and caster sugar until light and fluffy
  4. Beat in the eggs one at a time
  5. Stir in the flour
  6. Fill each muffin case a third full
  7. Drop in a little bit of the strawberry jam and then cover with more cake butter until the case is two thirds full
  8. Bake for 20 minutes
  9. Remove from the oven and allow to cool completely
  10. Make the frosting by beating together the dairy free spread, icing sugar and melted dairy free dark chocolate
  11. Spread on top of the cupcakes
  12. I topped with some freeze dried strawberry sprinkles

Gluten and Dairy Free Mexican Hot Chocolate Cupcakes with Cinnamon Frosting

Serves 9

Ingredients

For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g gluten free self raising flour
  • 1 tablespoon cocoa powder
  • pinch of chilli flakes

For the frosting:

  • 150g dairy free spread
  • 300g icing sugar
  • 1 teaspoon ground cinnamon

Method

  1. Preheat the oven to 180 oC
  2. Beat together the dairy free spread and caster sugar until light and fluffy
  3. Beat in the eggs one at a time
  4. Stir in the flour, cocoa powder and chilli flakes
  5. Divide between 8 muffins cases and bake for 20 minutes
  6. Remove from the oven and allow to cool completely
  7. Make the frosting by beating together the dairy free spread, icing sugar and cinnamon until light and fluffy
  8. Pipe onto the cupcakes

Gluten and Dairy Free Apple Cupcakes with Salted Caramel Frosting

Hello

Salted caramel seems to be everywhere for ages now – from ice cream to chocolates and even salted caramel lattes.  It originated in Brittany where a traditional treat is heavily salted butter caramels.  The flavour combination reached the world stage when Pierre Herme, a Parisian pastry chef, made a much celebrated salted caramel macaron in the 1990s.  It then became popular in restaurants across America and finally crossed over into big brands with Starbucks and Häagen-Dazs among the first to introduce salted caramel products.

I decided to top these apple cupcakes with salted caramel frosting but if you don’t fancy the salt you can easily leave it out.  I make my own dairy free caramel sauce and I’ve included a link to the recipe.  If you are just gluten free and don’t want to go to the hassle of making dairy free caramel then you can use shop bought caramel.

Enjoy!

Fx

Gluten and Dairy Free Apple Cupcakes with Salted Caramel Frosting

Gluten and Dairy Free Apple Cupcakes with Salted Caramel Frosting

Serves 9

Ingredients

For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g gluten free self raising flour
  • 1 large eating apple, peeled, cored and diced

For the frosting:

  • 150g dairy free spread
  • 150g icing sugar
  • 150g dairy free caramel sauce – my recipe is here
  • 1/2 teaspoon salt

Method

  1. Preheat the oven to 180 oC
  2. Beat together the dairy free spread and caster sugar until light and fluffy
  3. Beat in the eggs one at a time
  4. Stir in the flour and apples pieces
  5. Divide between 8 muffins cases and bake for 20 minutes
  6. Remove from the oven and allow to cool completely
  7. Make the frosting by beating together the dairy free spread, icing sugar, caramel sauce and salt until light and fluffy
  8. Pipe onto the cupcakes