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Easter Cupcakes

Okay, so this has a little non-artisanal chocolate and more than a little sugar. But it’s gluten and dairy free so let’s call it evens. And hey it’s Easter.

Easter Cupcakes Gluten and dairy free

Ingredients For the cupcakes 180g gluten free plain flour (Bob’s Red Mill gluten free 1-1 baking flour) 160g sugar 115ml vegetable oil 115ml dairy free milk 2 eggs 1¾ tsp gf baking powder 1 tsp vanilla bean paste 1 tsp vanilla extract ¼ tsp salt

For the frosting 360g icing sugar 115gms dairy free butter (room temp) ½ tsp vanilla bean paste ½ tsp vanilla extract 2 tbsp dairy free milk

Method For the cupcakes Preheat oven to 170⁰C. Place 12 cup cake cases into fairy cake baking trays. Beat the sugar and oil together. Add eggs one at a time, beating in between each, then add the flour, milk, baking powder, salt, vanilla paste and extract. Beat until all is just combined. Pour the batter into the prepared cases until 2/3 full. Place in the oven and bake for appx 20 mins, until springy to touch / a skewer inserted comes out clean and they are slightly browned.

When they are ready, take out of the oven and allow to cool completely before frosting.

For the frosting Beat together all the ingredients for a couple of minutes until light and fluffy. Split the quantity if you want to add food dye to some of the mixture. Pipe the frosting onto the cupcakes with nozzle and then decorate. Keep children and dogs away.


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