Chocolate Cup Cakes and ‘Butter Icing’

Free From – wheat, dairy, egg, soy, corn

Prep Time - 10 minutes

Cook Time - 18 minutes

Ingredients

Cup cakes:

• 4oz dairy free spread
• 4oz  caster sugar
• 3 1/2oz plain gluten free blended flour (I use Dove's Farm)
• 1 tsp baking powder
• 1 tsp xanthum gum
• 1/2oz cocoa powder
• 2 eggs (or use egg replacer)

Icing:

• 4oz icing sugar
• 2oz dairy free spread

Method

Cream the spread and caster sugar together until light and fluffy. Add in the flour, coco, baking powder, gum and egg and mix till all combined and mixture is runny.

Place mixture evenly between 6 muffin cases and place in the oven at 180 degrees for 18 mins. Use cocktail stick to check they are cooked thoroughly (If pushed into muffin it should come out clean).

Whilst cooling make icing sugar. Whisk together spread and icing thoroughly until light and fluffy. (By hand or in machine). 

You can use the icing to make butterfly cakes or just to pipe on top of the cup cake.

Apple and cinnamon fairy cakes

Serves: 12-14
Free from - Wheat, gluten, milk, egg, soya, nut, peanut


Ingredients

• 175g (6 oz) milk/soya free margarine 
• 175g (6 oz) light brown sugar or caster sugar 
• 175g (6 oz) buckwheat flour 
• ½ tsp Xanthan gum 1½ tsp wheat free baking powder 
• 115g (4 oz) grated apple Egg replacer to be equivalent to 3 eggs (3tsp Orgran egg replacer mixed with 6 tbsp water was used) 
• 1 tsp cinnamon 

Method 

• Preheat oven to 180ºC/350ºF/gas mark 4. 
• Line bun tin with paper cases 
• Sift flour, baking powder, cinnamon and Xanthan gum into mixing bowl. 
• Add the sugar and margarine and mix thoroughly. 
• Add the egg replacer and beat well for several minutes to form smooth texture. 
• Mix in grated apple. 
• Turn into paper cases 
• Bake for 15-20 minutes or until warm skewer inserted into centre comes out clean. 
• Leave to cool. 

Tip: Add a little water if mixture seems too thick. Should drop off spoon easily but not be runny. Serving suggestions: Sprinkle with sieved icing sugar.