Tuesday, 25 September 2012

Gluten and Dairy Free Vanilla Cupcakes

Gluten and dairy free vanilla cupcakes with raspberry icing

This recipe is excellent if you are cooking for a crowed! Being unsure these days on peoples dietary requirements, with two of the most common food allergies being gluten and dairy. 
These light fluffy vanillary goodness cupcakes are a reasonably safe choice hopefully pleasing everyone. You could hardly tell the difference between those containing milk and wheat flour.

Although they contain butter and sugar, using good quality fat and raw unrefined sugar means better health. After all not everyone likes "everything free" treats!
Unrefined meaning that the minerals and nutrients have not been removed from the juice of the sugar cane plant.  
In fact per 150g, it has on average 40 calories less in comparison to caster sugar.

And if I don’t mind saying myself, they are DELICIOUS!


Gluten and Dairy Free Vanilla Cupcakes
(makes 12 cupcakes)


200g rice flour
150g raw brown sugar (May substitute for stevia sugar)
125g butter at room temperature
125mls almond milk
1 tsp vanilla essence
2 large eggs
1/2 tsp salt
2 tsp baking powder

Preheat oven to 180 degrees C

Place 12 cupcake liners in a tray

Combined almond milk, vanilla essence, eggs and butter into mixer

Add sugar, salt, baking powder and sifted flour into the wet mix and combine

Divide batter between cupcake liners, and bake for 20-25 minutes. Check with a toothpick they are cooked in the centre, they should be light golden brown on top

Macros per muffin 
(does not include icing. There is 25 calories in one tablespoon of royal icing)

Calories: 200
Carbohydrate: 27.5g

I used raspberry royal icing on mine. You can use any icing you want though! On my previous coconut butter muffin post you can find the recipe there. ALL you do it wiz together however many raspberries you want, depending on how pink you want the mixture and add it to the base mixture instead of the colour free food colouring. 

Love Gabby xoxox

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