Gluten Free Cupcakes
Gluten free, egg free, dairy free, soy free, nut free, but not taste free ...
Makes 12 big cup cakes
200 gr. caster sugar
80 gr. non-dairy margarine
100 ml. non-dairy milk
100 ml. orange juice **
1 Tbsp Vanilla Extract
¼ tsp salt
¼ tsp bicarbonate of soda
¼ tsp baking powder
2 tsp egg replacer with 4 tbsp lukewarm water
Measuring spoons & cup
Weighing scales
Muffin liners
Muffin baking tray
Mix the sugar and margarine starting at low speed then gradually at high speed for 2 minutes. Then add the egg replacer liquid (preferably when the mixer is switched off, so you don't have to stay in that evening to wash your hair and wash down the walls ;-)). Keep mixing and periodically scrape down the sides until the mixture appears light and fluffy.
Add the non-dairy milk/orange juice mixture and the vanilla extract and give it a quick mix. It will curdle a lot, don't worry about it.
Now add the dry mix to the wet mix and mix quickly until incorporated. Scrape down the sides to ensure everything is mixed well. You will find that the mixture is an alarmingly thin batter.
Fill the muffin liners about half, then off into the oven for about 15-20 minutes. The colouring will give you an idea when these are finished. If you press down gently on the top of one of the cup cakes and it springs back, they are done.
Take cup cakes out and place on a mesh to cool down. Enjoy !
*) I used Dove gluten free self-raising flour, but have also successfully used my own gluten free flour mix adding another 1/2 tsp of baking powder.
**) In case you can't tolerate citrus fruits, I have tried this with apple & mango juice and it worked fine. Alternatively, just use only the non-dairy milk and add 20ml of cider vinegar.
Makes 12 big cup cakes
Ingredients:
220 gr. self-raising gluten free flour *200 gr. caster sugar
80 gr. non-dairy margarine
100 ml. non-dairy milk
100 ml. orange juice **
1 Tbsp Vanilla Extract
¼ tsp salt
¼ tsp bicarbonate of soda
¼ tsp baking powder
2 tsp egg replacer with 4 tbsp lukewarm water
Tools:
Stand MixerMeasuring spoons & cup
Weighing scales
Muffin liners
Muffin baking tray
Directions:
Preheat the oven to 180 C°/356 F° and prepare the baking tray with the liners.
In a separate bowl mix the flour, salt, bicarbonate of soda and baking powder.
Mix the egg replacer with the lukewarm water until light and foamy in a cup and set aside.
Mix the egg replacer with the lukewarm water until light and foamy in a cup and set aside.
Mix the non-dairy milk, vanilla extract and orange juice in a cup and set aside.
Add the non-dairy milk/orange juice mixture and the vanilla extract and give it a quick mix. It will curdle a lot, don't worry about it.
Now add the dry mix to the wet mix and mix quickly until incorporated. Scrape down the sides to ensure everything is mixed well. You will find that the mixture is an alarmingly thin batter.
Fill the muffin liners about half, then off into the oven for about 15-20 minutes. The colouring will give you an idea when these are finished. If you press down gently on the top of one of the cup cakes and it springs back, they are done.
Take cup cakes out and place on a mesh to cool down. Enjoy !
*) I used Dove gluten free self-raising flour, but have also successfully used my own gluten free flour mix adding another 1/2 tsp of baking powder.
**) In case you can't tolerate citrus fruits, I have tried this with apple & mango juice and it worked fine. Alternatively, just use only the non-dairy milk and add 20ml of cider vinegar.
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