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 Fondant Fancy Cupcakes (Inspired by ‘The Great British Bake Off’)

Today I’m going to share with you my Gluten Free Fondant Fancy Cupcakes recipe which is inspired by the showstopper challenge from the Semi Final of ‘The Great British Bake Off’.

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Last week’s show saw the remaining four bakers battling it out over Patisserie for a place in final, but sadly Selasi didn’t make the cut. He might not have made it to the final, but he did win over the hearts of the nation and I will definitely miss him during this week’s show. Speaking of this week, the final will be a very bittersweet occasion, as although I am excited to see who wins, I am sad that this is the last episode of GBBO as we know it.

What I’m going to miss most is how the show has inspired me to bake things I’d never thought of trying – this includes fondant fancies, which were featured on last week’s show.

I used to love Fondant Fancies and seeing them on the show has made me feel super nostalgic – I remember having them at my Grandma’s house when I was little and how I always would choose the pink ones, because I liked them best!

I will admit though, Fondant Fancies looked incredibly difficult and fiddly to make, so I decided to go for a more simple approach. My Fondant Fancy cupcakes are much a easier to achieve, but they are every bit as delicate, dainty and delicious as the fondant fancies I remember.

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These cupcakes would be lovely served at afternoon tea or a birthday party and are sure to impress, despite being deceptively simple.

Gluten Free Fondant Fancy Cupcakes

Makes approximately 16 small cupcakes

Ingredients

For the cupcakes:

150g softened butter (or dairy free alternative)
150g caster sugar
150g gluten free self raising flour
1/2 tsp baking powder
2 eggs
1 tsp vanilla extract
1 tbsp milk (or dairy free alternative)

For the buttercream:

100g softened butter (or dairy free alternative)
100g icing sugar

For the fondant icing:

300g ready to roll icing
50ml cold water
A few drops of pink food colouring

Method

1. Preheat the oven to 160 degrees C/gas mark 3 then line two cupcake trays with 16 cupcake cases.

2. In a large bowl, beat the butter, sugar and vanilla together with an electric hand mixer until light and fluffy.

3. Add a tablespoon of flour, then beat in the eggs a little bit a time before sifting in the remaining flour and baking powder. Add the milk, then beat the ingredients together with the electric hand mixer until combined.

4. Spoon two teaspoons of mixture into each cupcake case, being careful not to overfill them. Bake for 20 to 25 minutes until golden brown and firm to touch.

5. Leave the cupcakes to cool on a wire rack. To make the buttercream, beat the butter with an electric hand mixer until it’s very light and fluffy. Add the icing sugar and continue to beat until all the ingredients are combined, then transfer the buttercream to a piping bag fitted with a medium plain nozzle.

6. Once the cupcakes have cooled, pipe a blob of buttercream onto each cupcake then place them in freezer to firm up while you make the fondant icing.

7. Cut the ready to roll icing into pieces and place them in a large bowl. Add a splash of water and using a spatula start to break up the icing until it starts to become more paste like. Add the rest of the water and beat with an electric hand mixer until the fondant becomes more runny.

8. Save a couple of tablespoons of the white icing to decorate the top of the cupcakes. Add a couple of drops of pink food colouring to the remaining icing and mix until the fondant turns a light pink colour.

9. Remove the cupcakes from the freezer. Spoon a little of the pink fondant icing over each cupcake, then use a palate knife to spread out the icing making sure that the buttercream is covered.

10. Put the left over white icing into a piping bag fitted with a small writing nozzle. Pipe the icing across the top in a zig zag pattern.

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Halloween Cupcakes

Halloween is almost here which means it’s time to get perfecting those Halloween costumes and planning those Halloween bakes.

It’s no secret amongst my friends that I am the biggest scaredy cat. I am easily spooked and don’t do well with the grisly and gruesome side of Halloween; but give me pumpkin carving, cat costumes and treats galore and I’m a happy chappy!

Speaking of treats, today I’m going to share with you my recipe for Halloween Cupcakes.
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At Halloween everyone should be able to have a treat. I decided I wanted to create a delicious cupcake that would be suitable for those with multiple food intolerances and after a bit of experimenting I came up with a recipe which is both gluten free, egg free and can be made dairy free.

In case you’re wondering, cupcakes don’t really need eggs to work! After a little research and a few experiments, I found that using soya milk helps to bind the ingredients together and a little extra raising agent helps the cakes to rise.

For decorations, I used ‘Creepy Coins‘ from Tesco which are both gluten free and egg free, but are not suitable for those with dairy intolerance. For dairy free decorations, you could try making these cute marshmallow ghosts instead!
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Gluten Free/Egg Free Halloween Cupcakes (Dairy Free Options)

Ingredients:

For the cupcakes:
150g gluten free self raising flour
150g caster sugar
20g cocoa powder
1.5 tsp Baking Powder
55g butter (or dairy free spread/sunflower oil)
150ml soya milk
1 tsp vanilla extract

For the Icing:
50g butter (or dairy free spread)
200g Trex (Crisco in America)
200g icing sugar
1 tsp vanilla extract

For Decorations:
10 Halloween chocolates (I used ‘Creepy Coins’ from Tesco) OR
10 Marshmallow Ghosts (dairy free)

Method:

1. Preheat oven to 160 degrees C/Gas mark 3 and line a cupcake tin with 10 cupcake cases.

2. In a large bowl, mix together the cocoa powder, flour, sugar and baking powder.

3. Add the butter, vanilla extract and soya milk and give the ingredients a quick stir but don’t worry too much about any lumps.

4. Pour the mixture into the cupcake cases until they are about two thirds full.

5. Bake the cupcakes in the preheated oven for about 20 – 25 minutes, when they are ready the cupcakes should be firm to touch.

6. Leave the cupcakes to cool on a wire rack while you make the icing.

7. In a large bowl, beat the vanilla essence, Trex and butter with an electric hand mixer until soft then add the icing sugar and beat until you are left with a light and fluffy icing.

8. Transfer the icing to a piping bag fitted with a large 1 inch star nozzle, or one that is suitable for creating cupcake swirls.

9. Once the cupcakes are cool, pipe the icing onto each cupcake and decorate!

Come and follow me over on Instagram or Facebook to see what else i’m getting up to this Halloween!