Monday, 25 July 2016

Dairy Free & Gluten Free Vanilla Cupcakes

Readers, for health reasons I’ve been trying to cut dairy from my diet.  The cheese is an issue.  A big issue.  Other than this, I’ve managed to find substitutions, including swapping to almond milk at breakfast, cutting tea and coffee (I’m trying to wean myself off bit by bit and swap to water) and eat as normally as I can, making dairy substitutions if possible.  I did a nutrition course last month and learnt loads about why eating less dairy can be good for you.  

Anyway, as I love a cake, I’d been trying to make some changes to a standard cupcake recipe.  Going home for the weekend, I didn’t want to turn up empty handed, but equally didn’t want to have to avoid my cakes I’d made.  So we went dairy free.  A word of warning – these will only keep 3 days tops, hence the smaller recipe for 6 cakes, as they don’t preserve too well.  I also kept mine in the fridge until just before serving , to keep the topping firm.   And who knew…. It’s even possible to make a substitute for buttercream!

Happy Dairy Free Baking!
dairy free gluten free cupcake


Ingredients (makes 6 large cupcakes)

125g coconut oil (solid consistency)
125g golden caster sugar
2 large eggs
125g gluten free self raising flour
1 teaspoon vanilla extract

Topping
1 can full fat coconut milk (refrigerated for 24 hours before use)
Icing sugar to whip
1 teaspoon vanilla extract
Strawberries and cherries to decorate

Method
  1. Put a can of full fat coconut milk in the fridge for 24 hours before baking.
  2. Preheat the oven to 200c/180c fan/Gas 6.  Add 6 large cupcake cases to a muffin tin.
  3. Cream together the coconut oil and sugar, in the way you would do with butter.  The coconut oil needs to be firm and not in liquid form.  Add the vanilla extract.
  4. Once creamed and fluffy, add in the eggs one at a time and mix with a spoonful of flour to prevent curdling.  Then, add in the remaining flour.  The batter should look like a cake mix. If it’s a little too thick, add a splash of almond milk to loosen.
  5. Spoon the mix into the cases to around ¾ full then bake in the oven for around 17 minutes, or until golden in colour and a skewer inserted each cake comes out clean.
  6. Transfer to a wire rack to cool.  Put a mixing bowl and your beaters into the freezer for 10 minutes.
  7. Whilst cakes are cooling, start to prepare your topping.  Remove the bowl and beaters from the freezer.  The cold will help set the frosting.  Tip the coconut milk upside down,  This will separate any liquid from the solid. Drain off the liquid and transfer the solid to the mixing bowl.
  8. Slowly add in icing sugar and start to whip up as you would butter cream.  Add in the vanilla extract and taste as you go – the aim is to have a sweet frosting to your liking, with a hint of coconut. Mix until the frosting is strong enough to be piped through a nozzle and hold its shape. 
  9. Once happy with consistency, transfer to a piping bag with an open star nozzle.   Check cakes are cool before piping a swirl on each.
  10. Finish with a cherry or strawberry.  Serve immediately or store in the fridge until ready to eat.

dairy free gluten free cupcake


1 comment:

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