Gluten and Dairy Free Chocolate & Lime Cupcakes

Serves 8

Method

For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 140g gluten free self raising flour
  • 10g cocoa powder
  • juice and zest of 1 lime

For the frosting:

  • 125g dairy free spread
  • 250g icing sugar
  • zest of one lime

Directions

  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, lime juice and 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 lime zest until light and fluffy
  8. Pipe onto the cupcakes and top with some extra zest and dairy free chocolate shavings

Gluten and Dairy Free Baby Shower Cupcakes

Hello

Last week I had a little baby shower for sister/cat’s third birthday party.  Everyone is really excited about the arrival of the baby in a few weeks and Ollie is the most spoiled cat ever so it was good to get everyone together.  I made these little gluten and dairy free cupcakes and thought I would share with you as it can be used for any occasion.

Enjoy!

Fx

Gluten and Dairy Free Baby Shower Cupcakes

Gluten and Dairy Free Cookie Cupcakes

Hello everyone

I’ve had this photograph on my camera for a wee while now and have never got round to typing up the recipe!  I also prefer making smaller cupcakes when I’m taking baking into work or round to friends/family – they seem to travel better than a large cake.  Therefore I’m always after new cupcake and muffin recipes.  I had some gluten and dairy free chocolate chip cookies from Tesco that needed used up so I made these cupcakes.

Enjoy!

Fx

Gluten and Dairy Free Cookie Cupcakes

Gluten and Dairy Free Cookie Cupcakes

Serves 8

Ingredients

For the cupcakes:

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

For the frosting:

  • 125g dairy free spread
  • 220g icing sugar
  • 30g cocoa powder
  • 4 gluten and dairy free chocolate chip cookies

Method

  1. Preheat the oven to 180 oC
  2. Beat together the caster sugar and the dairy free spread until light and fluffy
  3. Add the three eggs individually, beating well between each addition
  4. Add in the flour
  5. Mix until well combined
  6. Line a muffin tin with paper cases
  7. Place one tablespoon of the cupcake mix into each of the cases
  8. Bake in the centre of the oven for 20 minutes
  9. Remove from the oven and allow to cool before icing
  10. To make the frosting beat the dairy free spread, cocoa and icing sugar together until light and fluffy
  11. Pipe onto the top of the cupcakes
  12. Top with half a cookie

Gluten and Dairy Free Cinnamon Chocolate Cupcakes

Hello

Hope you are all having a great weekend so far.  I was out for lunch today at Zizzi and had the gluten and dairy free pizza followed by the new sticky chocolate and praline torte.  I posted some pictures of the new gluten and dairy free dessert they have on my social media accounts.  Well worth checking out if you fancy a little treat.

Today’s recipe is for some chocolate and cinnamon cupcakes I made a few weeks ago to take into hospital as a treat when I was having my elbow operation – I tend to always travel with cake!

I love the combination of chocolate and cinnamon, it gives a lovely warmth to the chocolate flavour.

Enjoy!

Fx

Gluten and Dairy Free Cinnamon Chocolate Cupcakes

Gluten and Dairy Free Vanilla Frosted Cupcakes

serves / makes 8
20 prep time
20 mins cooking time

Description

Hello

We had a bake sale at work last week and I made some gluten and dairy free vanilla frosted cupcakes, peanut butter chocolate chip fudge and raspberry brownies so over the next few weeks I’ll upload the recipes for them. I’ve used my basic cupcake recipe and vanilla frosting to make a simple but tasty little treat.

Enjoy!

Fx

Ingredients

For the cupcakes:

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

For the frosting:

  • 125g dairy free spread
  • 250g icing sugar
  • rice paper flowers or your choice of decoration

Method

  1. Preheat the oven to 180 oC
  2. Beat together the caster sugar and the dairy free spread until light and fluffy
  3. Add the three eggs individually, beating well between each addition
  4. Add in the flour
  5. Mix until well combined
  6. Split the mixture between 8 muffin moulds lined with paper cases
  7. Bake in the centre of the oven for 20 minutes
  8. Remove from the oven and allow to cool before frosting
  9. Make the frosting by beating together the dairy free spread and icing sugar
  10. Pipe onto the cupcakes and top with two rice paper flowers

Gluten and Dairy Free Chocolate, Raspberry & Coconut Cupcakes

serves / makes 8
20 prep time
20 mins cooking time

Description

I hadn’t made cupcakes for a while and I kind of had a craving for one. I wanted to use up some leftover dessicated coconut I had from making my granola so went with a coconut theme.

I paired it with the sharpness of fresh raspberries and the sweetness of the chocolate frosting.

A little bite of gluten and dairy free heaven.

Enjoy!

Fx

Ingredients

For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 150g self raising gluten free flour
  • 3 eggs
  • 1 teaspoons xanthan gum
  • 3 tablespoons raspberries
  • 2 tablespoons dessicated coconut

For the frosting:

  • 125g dairy free butter
  • 50g gluten and dairy free cocoa powder
  • 200g icing sugar

Method

  1. Preheat the oven to 180 oC
  2. Beat together the caster sugar and the dairy free spread until light and fluffy
  3. Add the three eggs individually, beating well between each addition
  4. Add in the flour and xanthan gum
  5. Stir in the dessicated coconut and raspberries
  6. Mix until well combined
  7. Split the mixture between 8 cupcake moulds lined with paper cases
  8. Bake in the centre of the oven for 20 minutes
  9. Remove from the oven and allow to cool before icing
  10. To make the frosting beat together the dairy free spread, cocoa and icing sugar
  11. Pipe onto the cupcakes and decorate the top of the cupcakes with a sprinkle of dessicated coconut

Gluten and Dairy Free Chocolate and Marshmallow Cupcakes

serves / makes 10
20 prep time
20 mins cooking time

Description

Morning everyone

I made these chocolate and marshmallow cupcakes for my work buddies yesterday so I thought I would share the recipe. Think they were a hit as they were all gone before I could even consider the possibility of a second one!

Enjoy

Fx

Ingredients

For the chocolate cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 130g self raising gluten free flour
  • 20g dairy and gluten free cocoa powder

For the frosting:

  • 125g dairy free spread
  • 220g icing sugar
  • 30g cocoa powder
  • marshmallows for decorating

Method

  1. Preheat the oven to 180 oC
  2. Beat together the caster sugar and the dairy free spread until light and fluffy
  3. Add the three eggs individually, beating well between each addition
  4. Add in the flour and cocoa
  5. Mix until well combined
  6. Split the mixture between 10 muffin moulds lined with paper cases
  7. Bake in the centre of the oven for 20 minutes
  8. Remove from the oven and allow to cool before frosting
  9. Make the frosting by beating together the dairy free spread, cocoa powder and icing sugar
  10. Pipe onto the cupcakes and top marshmallows

Gluten and Dairy Free Chocolate & Vanilla Cupcakes

serves / makes 10
25 prep time
25 mins cooking time

Description

One of my friends recently sent me a little thank you box full of gluten and dairy free treats. It had a big bag of giant dairy free chocolate buttons which I thought would look cool on a cupcake. These cupcakes are a chocolate sponge frosted with vanilla buttercream and topped with a giant chocolate button – and the best bit is they are gluten and dairy free.

Enjoy!

Fx

Ingredients

For the chocolate cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 130g self raising gluten free flour
  • 20g dairy and gluten free cocoa powder

For the frosting:

  • 125g dairy free spread
  • 250g icing sugar
  • dairy free chocolate buttons for decorating

Method

  1. Preheat the oven to 180 oC
  2. Beat together the caster sugar and the dairy free spread until light and fluffy
  3. Add the three eggs individually, beating well between each addition
  4. Add in the flour and cocoa
  5. Mix until well combined
  6. Split the mixture between 10 muffin moulds lined with paper cases
  7. Bake in the centre of the oven for 25 minutes
  8. Remove from the oven and allow to cool before frosting
  9. Make the frosting by beating together the dairy free spread and icing sugar
  10. Pipe onto the cupcakes and top with a chocolate button