Monday, 17 August 2015

Gluten and dairy free cupcakes {recipe}

Having allergies is hard to deal with on a daily basis. You have to watch what your eating all the time. But is's even harder to find a dessert that you can have. My husband is allergic to gluten and gluten is in alot of the foods he would have had on a daily basis. I've been trying to perfect a recipe for a cupcake so he can have something nice every now and again. 

The cupcake is light and fluffy and tastes so yummy. It has been kid approved too which is a huge bonus.  It's also dairy free for those of you that have a dairy allergy. 


5 oz gluten free self raising flour
4 oz sugar
3 medium eggs {separated}
3 fluid ounces of water
2 tablespoons of coca powder {optional}

Separate you eggs.
Beat you egg whites until they form stiff peaks. Put to one side.
Add the sugar and water to the egg yolks and mix until light and fluffy and pale in colour.
Sift you flour into you egg yolk mixture and fold in.
Add you egg whites to the mixture and fold in gently, keeping as much as the air as possible.

The mixture will be more like a batter. It's quite loose. Don't worry. It's meant to be.
Divide your mixture into cupcake cases and bake for 15 to 20 minutes at 190'C.
Allow to cool and decorate with the buttercream icing.


125g margarine

3tbsp vanilla extract

650g icing sugar
coca powder {opt}

Beat the margarine for about 5 minutes. Don't cut on this. You really need to beat the margarine until it's pale and creamy.
Add half of the icing sugar and mix.
Add the Vanilla. Mix until it is absorbed into the mixture.
Add the milk if you are using it now. {leave out if making dairy free} Mix until it is absorbed.
Add the remaining icing sugar and mix for a further 5 minutes. The longer you mix it the better you results will be.

I hope you enjoy these little beauties as much as we have. I've been baking them at least once a week and I don't think that's going to stop anytime soon.

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