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.These 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! I 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!
Coconut Snow Cupcakes – GF/DF options
For the sponge:
200g golden caster sugar
200g butter, softened (or dairy free alternative)
200 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
3 tbsp dessicated coconut
edible glitter (optional)
1) Preheat the oven to 160 C/140 c fan/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.
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.