Guest post by Elise Lévêque
Everyone loves a cupcake as a treat, but what if you’re one of the few who can’t eat gluten? Hosting for gluten free folk ain’t easy and it’s tough being the only person in the room not enjoying baked goods. Of course, it’s more than possible.
Here is my personal favourite – gluten-free cinnamon and nutmeg cupcakes. I hope you enjoy them as much as my family does!
Calories per cup cake: 141
Prep time: 15 minutes
Cooking time: 20 minutes
• 1 ½ cups of wheat free flour
• ½ cup sugar
• ½ tbsp unsweetened cocoa
• ½ tsp salt
• 1 teaspoon xanthan gum
• ½ tsp baking soda
• ½ tsp white vinegar
• 1/8 cup butter, softened
• 1 egg
• 1 tsp vanilla
• 2/3 cup light buttermilk
• 1 tsp of nutmeg
• 2 tsp of cinnamon
Make sure you have all your ingredients laid out, and that you do all the mixing, on plastic tablecloths to avoid any mess!
1. Preheat the oven to 350 degrees Farenheit. Line the cupcake tray with cake cases – the more decorative the better!
2. In a large mixing bowl, stir together the flour, salt, cocoa, and baking powder. In another large bowl beat the sugar and butter.
3. Beat in the egg and vanilla to the butter mix. In a separate bowl, mix the baking soda and vinegar.
4. Add half of the dry ingredients into the egg mixture and mix well. Add buttermilk and continue to mix. Add the remaining dry ingredients and fold in the vinegar and baking soda.
5. Pour into the prepared cupcake liners so each is ¾ full. Bake for 20 minutes or until a toothpick inserted comes out clean.
6. Cool, then frost with cinnamon and soya butter frosting (see below)
I recommend swapping your usual butter for soya butter as it’s light and easy to beat.
You will need:
• 2 tsp of cinnamon
• ½ tsp of vanilla essence
• 1 cup icing sugar
• ½ cup soya butter
Gently mix all of the icing sugar, half the cinnamon and the vanilla essence into the soya butter with a spoon. Ensure that the spoon remains cool. Once the icing sugar is blended into the soya butter and the texture is smooth, stop! Beating beyond this point can make the icing split and not sit right. Apply with a spoon to the cupcakes, dust with cinnamon and leave to set (or enjoy immediately, yum).
Do you have any gluten free recipes to share?
Elise Lévêque is a bubbly French fashionista. She broke free of Paris to indulge in eccentric England and fell in love. She adores cooking for loved ones and being the hostess with the mostess. She currently blogs for Wipe Easy Tablecloths.