Gluten Free Christmas: Coconut Snow Cupcakes

It’s almost Christmas Day! It’s been a busy festive season for me, but I still have one Christmas recipe to share with you this year –  my Gluten Free Coconut Snow Cupcakes.imageThese cupcakes are a little different to your traditional Christmas bakes, perfect for anyone who isn’t a big fan of dried fruit but still festive enough to be served on Christmas Day – I think they would also be lovely served at a New Years Eve party! imageI got these cute star decorations from HEMA – they are actually cocktail sticks but I thought they would make cute cupcake toppers, but you can use any cupcake toppers or edible decorations of your choosing!


Gluten Free Coconut Snow Cupcakes

Ingredients

For the sponge:

200g golden caster sugar

200g Butter, softened (or dairy free alternative)

200g Gluten Free Self Raising Flour

2 tbsp dessicated coconut

1 tsp Baking Powder

3 tbsp Milk (or dairy free alternative)

1/2 Vanilla pod deseeded (or 2 tsp of vanilla extract)

1/2 tsp coconut extract (optional)

2 large eggs

For the buttercream icing:

150g unsalted butter, softened (or dairy free alternative)

250g icing sugar, plus extra for dusting

1 tsp vanilla extract

To  decorate:

3 tbsp dessicated coconut

edible glitter (optional)

Method

1) Preheat the oven to 160 degrees C/Gas Mark 3 and line a cupcake tray with cupcake cases.

2) In a large bowl, stir together the flour, baking powder and bicarbonate of soda.

3) In a separate bowl cream the butter, vanilla extract and sugar together with an electric hand mixer until light and fluffy.

4) Scrape down the sides of the bowl with a spatula. With the mixer on a low speed, add the egg a bit at a time along with a tablespoon of the flour mixture.

5) Once the egg is fully combined, add the rest of the flour and the milk until you are left with a smooth mixture.

6) Spoon approximately one and a half tablespoons of the mixture into each cupcake case, being careful not to overfill them.

7) Bake for approximately 20 – 22 minutes – the cupcakes are ready when they are golden brown and firm to touch.

8) Leave the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to finish cooling while you prepare the buttercream icing.

9) To make the buttercream, beat the butter, icing sugar and vanilla extract with an electric hand mixer until light and fluffy and almost white in colour.

10) Once the cupcakes have cooled, spread the buttercream forest in over each cupcake using a palate knife, then sprinkle each one with desiccated coconut and a touch of edible glitter to finish.

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That’s it for my Christmas recipes this year! If you’re looking for more gluten free Christmas baking inspiration why not check out my Gluten Free Stollen Muffins, Gluten Free Gingerbread Wreath or you can find a full list of my Christmas recipes over on my Recipes page.

 

 

Gluten Free Vanilla and Coconut Slices Recipe

It’s summer and what better time of year for an afternoon tea party?

If you are looking for something gluten free and a suitably impressive bake to serve at afternoon tea, look no further than my delicate and delicious Vanilla and Coconut Slices recipe. 
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What could be more tempting than these cakes? They not only do they look attractive enough to serve at afternoon tea, but they are light enough and not too filling – leaving you more room for all those cucumber sandwiches!

The sponge itself is filled with desiccated Coconut and laced with Vanilla and the icing isn’t your traditional buttercream but a lighter version made with Trex – if you want to know how to make snow white buttercream then keep reading!

Gluten Free Vanilla and Coconut Slices

For the sponge:
200g Caster Sugar
200g Butter, softened (or dairy free alternative)
250g Gluten Free Self Raising Flour (I used Doves) plus 2 tbsp dessicated coconut
1 tsp Baking Powder
4 – 5 tbsp Milk (or dairy free alternative)
1/2 Vanilla pod deseeded (or 1 tsp of  vanilla extract)

2 large eggs

For the Icing:
25 g Butter (or dairy free spread)
100g Trex  (Crisco in America)
175g Icing Sugar
2 tbsp Milk (or dairy free alternative)
1 tsp clear Vanilla essence (or put your deseeded vanilla pod into your icing sugar to flavour it)

plus
2 tbsp of toasted coconut to decorate.

Method:

1. Preheat oven to 180 degrees C/160 degrees C Fan Assisted/Gas Mark 4.

2. Grease and line a square baking tin.

3. This is an all in one method – sift the flour and baking powder into a large bowl then add the remaining ingredients. Beat with an electric hand whisk for 2 minutes then scrape down the sides of the bowl with a spatula. Beat the mixture for a further 2 minutes or until all the ingredients are fully combined.

4. Spoon the mixture into the prepared tin and level the mixture with a palate knife

5. Gently tap the tin on the work surface to get rid of any air bubbles then bake for 30 – 35 minutes until the cake is risen, golden brown and is firm to touch.

6. Remove the cake from the oven and leave to cool slightly before turning it out onto a wire rack. Leave the cake to cool completely while you make the icing and toast the coconut.

7. Place the coconut in a large oil-less frying pan over a medium heat. Gently toast the coconut until it is golden in colour.

8. In a large bowl, beat the vanilla essence (if using), trex and butter until soft.
Then add the icing sugar and milk and beat until you are left with a light and fluffy icing. 

9. Once the cake has completely cooled you can start to assemble the slices.
Firstly, trim the edges of the cake.
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10. Cut the cake down the middle into two halves then cut each half into 5 slices – You should be left with 10 slices in total
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11. Cut each slice in half horizontally ready to be filled with the icing.

12. Spread a generous layer of icing over the base of each slice then sit the other half of the sponge on top.

13. Spread icing over the top of each slice then gently sprinkle each one with the toasted coconut.
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These slices keep just fine in an airtight container and don’t need to be refrigerated – in fact, they were baked on the hottest day of the year so far which didn’t even cause them to collapse into a soggy mess!

I hope that if you have an afternoon tea party coming up that you will try my recipe. If you are looking for more gluten free baking inspiration check out my recipe page or keep up to date with what I’m making on Instagram or Facebook.