Today is the end of the school year. The start of the summer holidays is always exciting but tinged with a touch of sadness at the end of how things have been, and the realisation that the girls are growing up all the time. This year is especially sad as both girls have completely loved their teachers. Little S’s reception teacher and teaching assistant also taught Big S when she started at the school and they are the most lovely, caring and kind reception teachers you could possibly ask for. So, these cupcakes were an extra little personal thank you from us – and my first real foray into gluten free baking as one of them is gluten-free.
This recipe is adapted from one found on Pig in the Kitchen‘s blog – you must check it out, she features some truly brilliantly allergy-friendly recipes.
Gluten-free Chocolate Cupcakes (gluten-free, dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)
- 110g dairy-free spread
- 120g granulated sugar
- 100g golden syrup/maple syrup
- 175g Doves Farm gluten-free flour (use plain flour and no xantham gum if not gluten-free)
- 1 tsp gluten-free baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp xantham gum
- 50g cocoa powder
- 1 heaped tsp Organ no-egg egg replacer
- 1 heaped tbsp ground flax seeds
- 3 tbsps oat milk
- 140ml warm oat milk
– Preheat the oven to 180 degrees Centigrade/Gas mark 4
– Line a cupcake tray with cupcake cases
– In a small bowl whisk together the egg replacer, flax seeds and 3 tbsp oat milk. Set aside.
– In a saucepan gently melt together the dairy-free spread, sugar and syrup. Once nicely melted together remove from the heat and stir in the egg replacer.
– Sieve the flour, baking powder, bicarb, xantham gum and cocoa into the saucepan and mix well.
– Pour in the warm oat milk and gently mix until smooth and glossy.
– 1/2 fill the cupcake cases and cook for approx. 12 minutes until they’ve risen and a knife comes out clean.
– Cool on a wire rack.
– Top with this velvety white vanilla buttercream and decorate as desired.