What is the best way to say thank you if you are a baker, you may wonder? With cupcakes, no doubt. What is the best say to celebrate an achievement too? Yes, you guessed it. Freshly baked cupcakes all the way.
This week I finally passed my theory and driving motorcycle exams and to thank the people who supported me and to mark the occasion, I whipped up some gluten- and (almost) lactose free raspberry cupcakes. What a mouthful! But when allergies are involved, you can never be too careful. There are so many recipes for gluten and/or lactose baking out there, vegan and what not but to be perfectly honest, some of them are not worth the effort, at least from the sound of it. So what I tend to do is use my normal recipes but adjust the ingredients. I think they were a success, especially since I had to run to take a picture of the last one before it was devoured! What do you think?
I used CupcakeJemma‘s recipe for vanilla cupcakes with her vegan buttercream recipe but replaced ingredients and added my own touch so here we go:
Gluten- and (almost) lactose free raspberry cupcakes
Ingredients for the cupcakes:
250g self-raising gluten free flour
250g caster sugar
1/2 tsp of bicarbonate soda250g of soft unsalted dairy free soya butter (or spread)
4 large free range eggs
3 tbsp of lactose free milk
1/2 tsp of vanilla extract
100g of chocolate chips (I used normal milk chocolate chip ones – hence it’s ‘almost lactose free’. You can skip those, or substitute for dairy free chocolate)
150g fresh raspberries
Ingredients for the (vegan) frosting:
200g dairy free soya butter (or spread)
660g icing sugar
1/2 tsp vanilla bean paste
Dinosaur (or any other) sprinkles
Preheat your oven to 170 degrees Celsius. Sieve the dry ingredients in a large mixing bowl (I have a stand mixer so just use its bowl). Add the butter and eggs and beat for about 60 seconds starting on a low speed and increasing to medium-high. Add milk mixed with vanilla and blast for another half a minute. Scrape everything off the bowl. Gently fold the chocolate chips (if using) and fresh raspberries and fill the paper cases two thirds full. Bale for 20-22 minutes (I baked them 22 as my oven doesn’t have a fan). Leave to cool.
While the cupcakes are baking, make the frosting. Beat the soya butter in the electric mixer until smooth (1-2 minutes). Sift the icing sugar in a separate bowl, then add to the soya butter in 2 batches and beat well after each sugar addition (start on slow speed unless you want it to snow sugar all over your kitchen). Add the vanilla (and a spalsh of water if too stiff) and beat for another few minutes on medium high speed. Once the cupcakes have cooled completely, you can pipe as you wish and add sprinkles. Jemma is showing some pretty cool piping techniques here.