Baking has been one of the few things keeping me sane during lockdown! This gluten free cupcake recipe is super easy and I managed to find all the ingredients really easily.
Allergies
Contains Tree Nuts
Tip: Allergy Advice
This dish contains the following allergens: Tree Nuts
Cooking mode
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For the cupcakes
200ml
almond milk
4 tbsp
lemon juice
65g
melted coconut oil
1 tsp
vanilla extract
160g
gluten free plain flour
1 tsp
baking powder
1 tsp
bicarbonate of soda
60g
smooth peanut or almond butter
175g
caster or coconut sugar
40g
cacao powder
For the frosting
75g
dairy free butter
200g
icing sugar
4 tbsp
cacao powder
Pinch
salt
2 tbsp
water
For the cupcakes
7fl. oz
almond milk
4 tbsp
lemon juice
2.28oz
melted coconut oil
1 tsp
vanilla extract
5.6oz
gluten free plain flour
1 tsp
baking powder
1 tsp
bicarbonate of soda
2.1oz
smooth peanut or almond butter
6.13oz
caster or coconut sugar
1.4oz
cacao powder
For the frosting
2.63oz
dairy free butter
7oz
icing sugar
4 tbsp
cacao powder
Pinch
salt
2 tbsp
water
Utensils
Step 1
Preheat the oven to 170oc and line a cupcake tray with cases (I use silicone ones)
Step 2
Combine the almond milk and lemon juice, set aside for 10 minutes
Step 3
Add the wet ingredients to the food processor, including the lemon mixture
Step 4
Sieve in the remaining cupcake ingredients
Step 5
Pulse the processor until you have a smooth cake batter
Step 6
Divide the batter between the cases, bake for 20 minutes or until a skewer comes out clean
Step 7
Leave the cupcakes to cook in the tin until it is cool enough to touch
Step 8
Remove and place them on a cooling rack
Step 9
Once cooled, place all the icing ingredients in a bowl and beat until thick and creamy using an electric whisk
Step 10
Spread or pipe the icing over the cupcakes, topping them with anything of your choice (I used a gluten free version of malteasers)
