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!
Enjoy...
Gluten and Dairy Free Vanilla Cupcakes
(makes 12 cupcakes)
Ingredients:
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
Fat:9.5g
Protein:1.3g
Carbohydrate: 27.5g
Macros per muffin
(does not include icing. There is 25 calories in one tablespoon of royal icing)
Calories: 200
Fat:9.5g
Protein:1.3g
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.
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