Gluten free vegan cupcakes to the rescue
I’m finally on christmas holidays! The temperature has dropped and there is snow on the horizon, which means this: a glowing log fire (in my drean home), a cosy sofa (also in my dream home), a sexy husband, a cup of (vegan) hot chocolate, and these babies…
…simple cupcakes with a vanilla frosting, and chocolate and coconut sprinklings.
These were my first ever attempt at not only gluten free cupcakes, but vegan cupcakes as well. I’m relieved to report that they were surprisingly simple to make and turned out well; nice and moist. So it seems my baking spree is continuing, and with pleasing results. Although admittedly my artistic skills when it comes to decorating them needs quite a bit of practice!
Here’s the recipe (inspired my VWAV).
Simple Gluten-free Cupcakes
165g rice flour
170g golden caster sugar
1/2 tsp baking powder
3/4 tsp bicarbonate of soda
1/4 tsp salt
3 tbsp rapeseed oil
250ml rice milk
1 tsp vanilla extract
2-3 tbsp fresh lemon juice
Preheat oven to 180C and line a twelve-hole cupcake tin with paper cases.
Sift the first four ingredients together. In a separate bowl mix together the wet ingredients and the sugar. Once mixed add the sifted dry ingredients and whisk until smooth. Fill the paper cases until they are 2/3′s full and bake for 20-25 mins. Once done remove the cup cakes from the tin and put on a cooling rack. Once they have completely cooled you can liberate your eccentric artist and get decorating so they can turn from this…
with the help of…
3 tbsp pure dairy-free margarine
3 tbsp rice milk
1 tsp vanilla essence
160g icing sugar, sifted
Grated dark chocolate, I used Lindt 70% (optional)
Desiccated coconut (optional)
Whisk the margarine until light and fluffy. Add the rice milk, vanilla and sugar. Whisk until you have reached the desired consistency. Decorate away!