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Peppermint Candy Cane Cupcakes (Gluten Free, Dairy Free)

candy cane cupcakes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 8
Best Season: Winter
Ingredients
    For the cupcakes:
  • 150 g dairy free spread
  • 150 g caster sugar
  • 3 eggs
  • 130 g self raising gluten free flour
  • 20 g dairy and gluten free cocoa powder
  • 1 tsp xanthan gum
  • 1/2 tsp gluten free baking powder
    • For the frosting:
  • 200 ml dairy free cream
  • 25 g caster sugar
  • 200 g dairy free dark chocolate
  • 15 g dairy free spread
  • 1-2 tsp peppermint extract
  • 8 mini candy canes for decoration
Instructions
    For the cupcakes:
  1. 1
    Preheat the oven to 180 oC
  2. 2
    Beat together the caster sugar and the dairy free spread until light and fluffy
  3. 3
    Add the three eggs individually, beating well between each addition
  4. 4
    Add in the flour, cocoa, baking powder and xanthan gum
  5. 5
    Mix until well combined
  6. 6
    Split the mixture between 8 muffin moulds lined with paper cases
  7. 7
    Bake in the centre of the oven for 20 minutes
  8. 8
    Remove from the oven and allow to cool
    9. For the frosting:
  9. 9
    Place the sugar and cream into a saucepan
  10. 10
    Heat until just before it comes to the boil
  11. 11
    Stir in the chocolate, dairy free spread and peppermint extract
  12. 12
    Chill in the fridge for a couple of hours
  13. 13
    Pipe onto the cupcakes
  14. 14
    Top with a mini candy cane
Keywords: gluten free baking ideas
Read it online: https://freefromfavourites.com/recipe/peppermint-candy-cane-cupcakes-gluten-free-dairy-free/