I was recently assigned the task of bringing in Cupcakes for Shaniah’s class Christmas party. Something that I won’t lie, scared me a little with the fact that there are a couple of children within her class with dietary needs.
I was told by one of the child’s parents that I didn’t need to worry about finding a cake that would be suitable for his needs as she will be happy to provide said child with a party kind of lunch box. That is when it my naivety wore off somewhat and I was determined to make a batch of cupcakes that the whole class could enjoy together, regardless of allergies or intolerance’s.
For the best part of the day it was trial and error trying to find a recipe that not only looked good but that also tasted great too. Eventually, after some researched I found substitutes for the various ingredients in my normal go to cupcake recipe and was able to create a cupcake that tasted and had the texture of a “normal” cupcake but without the nasties to make certain stomach’s upset.
Myself, along with my daughter, decorated the cakes to look like little Christmas tree’s and took them in to be enjoyed during their party. Enjoyed they were as the following day I was stopped by a couple of parent’s whose children absolutely loved them, including the mother of who originally told me not to worry. She told me that her son hadn’t stopped talking about the cupcakes and that he was able to eat the same as everyone else.
That right there is why I love baking and with the success that these little fluffy cups of delight has caused I thought I would share the recipe so if you are looking for a cupcake recipe that tastes great without the hidden nasties, look no further.
I have adapted my usual vanilla recipe to cater for those whose tummies don’t like dairy or eggs, the result? A light and fluffy cupcake that tastes just as good (of not better) as my original cupcakes.
Pre-heat the oven to 160c Fan. Place the cupcake cases into the cupcake tray.
Sift the self-raising flour (165g) and baking powder (1 1/2 tsp) into a mixing bowl. Add the 1 1/2 mashed banana, 165g dairy free margarine, 165g Caster sugar, a few drops of Vanilla extract and 1 1/2 Almond milk, and mix until fully combined. You can do this by hand but I like to use a mixer on slow for ease!
Once the mixture is fully combined it’s time to divide the mixture equally between the cupcake cases. As crazy as this sounds, I actually use an Ice-cream scoop for this!
Bake for around 18 minutes or until you can put a skewer in the centre of the cupcakes and it comes out clean.
Leave the cupcakes to cool in the tin for a couple of minutes before transferring them to a wire rack to cool fully.
Cut the block (250g) into cubes then beat with an electric mixer until soft.
Sift in the icing sugar (500g), a couple of tablespoons at a time and beat until fully combined.
Add in the vanilla extract (1/2 tsp) and mix.
Next, add in the food colouring if this is what you would like to do If not skip this step.
If the icing is looking a little stiff, add 1/2 tsp and mix until the icing is spreadable. You don’t want it too thick but you also don’t want it too runny either!
Now it’s time to decorate. Spread or pipe your icing then go wild with the decorations.
Lastly, all that is left to do is ENJOY!