Gluten Free Vanilla Birthday Cupcakes

I wanted to make some vanilla gluten free cupcakes for my birthday and found this recipe. I added the sprinkles myself so they would look birthday like. This is how I celebrated my birthday this year. I only used half the recipe below because we are getting fat at home eating constantly hahaha

They are lovely, light and fluffy vanilla gluten free cupcakes. I found the sprinkles made them extra moist which is why they need a little longer to bake so just keep an eye on that.

Otherwise these were very easy to make. Enjoy.

Gluten Free Vanilla Birthday Cupcakes

1/2 cup canola oil (or oil of choice)
3/4 cup caster sugar
2 large eggs, room temperature
1 1/4 cups gluten free plain flour
1/4 teaspoon salt
1 3/4 teaspoons baking powder
1/4 cup Dollar Sweets Sprinkles
1/2 cup rice milk (or any dairy free milk)
2 teaspoons vanilla extract

For the icing
1/2 cup dairy-free margarine at room temperature
1 teaspoon vanilla extract
3 cups powdered sugar
2 tablespoons dairy-free milk (or dairy milk)


Method
Preheat oven to 180C (350F). Line cupcake tin with paper liners and set aside.

In a medium mixing bowl add oil and sugar and mix.

Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla paste then beat at medium speed for one minute.

Stir in the sprinkles.

Spoon batter evenly into cupcake liners. Bake for 20-30 minutes or until the centers springs back when touched and cupcakes are very lightly browned.

Let cool in tin for five minutes. Remove cupcakes from pan onto rack and cool completely before icing.

For the Icing: 
In a medium mixing bowl beat together dairy-free margarine and vanilla paste until smooth and creamy.

Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of dairy-free milk until all ingredients are blended.

Beat in additional dairy-free milk if needed to obtain desired consistency.

Ice cupcakes and enjoy.

Original recipe from Gluten Free Palate.

Finding Nemo Gluten Free Choc Chip Cupcakes

It was my nephews 4th birthday so I had to make something special for him. His birthday cake was not gluten free so I decided to make some cupcakes for those of us with a gluten intolerance.

He is mad about the ocean and loves the Octonauts so naturally he loves everything about Finding Nemo.

Browsing on eBay I found some Finding Nemo cupcake holders and edible cupcake toppers (made from rice paper and edible ink) perfect! (Unfortunately the toppers were a bit flimsy and as you can see from the photos they curled up but that didn't stop the kids from gobbling them up.)

Then I found a great gluten free vanilla cupcake recipe. I thought it was a bit dull so decided to add choc chips. 

These were more popular with the kids then the cake was. Some of the kids are incredibly fussy eaters. Now that is success!

Gluten Free Choc Chip Cupcakes

Cup Cake Ingredients
1/2 cup (125g) olive oil margarine at room temperature
2/3 cup raw sugar
2 large eggs, at room temperature
1 cup plain gluten free flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 cup lactose free milk
1/2 cup milk choc chips

Vanilla Frosting Ingredients
1 cup pure icing sugar
2 tablespoons olive oil margarine
1/4 cup lactose free milk
1/2 cup milk choc chips

12 Finding Nemo edible cupcake toppers

Cupcake Method

1. Preheat oven to 180C/350F.
2. Line your cupcake tin with cupcake holders.
3. Whip butter and sugar together with an electric beater until light and fluffy.
4. Add eggs, beating well between each addition.
5. Sift in flour, baking powder and soda and stir until combined.
6. Then add vanilla and milk.
7. Finally stir in choc chips until combined. 
8. Divide batter evenly between each cupcake.
9. Bake cupcakes for 12-15 minutes.
10. Remove from oven, cool in pan 5 minutes then transfer to cooling rack to cool completely ready for frosting.


Frosting Method
1. In a medium sized bowl sift icing sugar.
2. Next start with 1 tablespoon margarine and half the milk.
3. Stir until you get a nice thick white icing. Keep adding more margarine and milk until the consistency is right. Keep some extra icing sugar close by in case you need to add some more.
 4. Cover each cupake with a Finding Nemo topper then decorate with choc chips.



Original recipe from  Gluten Free Gigi

Vanilla Coconut Flour Cupcakes

I have a bag of coconut flour that I wanted to use more of and needed to make some snacks for work so went looking for a recipe with coconut flour in it and came across these delicious Vanilla Coconut Flour Cupcakes.

Power Hungry is the website I found this coconut flour recipe. I can never get my cupcakes to look as smooth as the ones on the site. There must be a trick to it. If so can someone please tell me what it is!

Anyway these Vanilla Coconut Flour Cupcakes are delicious and really light on the tummy.

I changed the recipe around a bit to suit my tastes and I really love it. I am definitely going to use this recipe again. I love that it has olive oil in it instead of coconut oil.

Nothing against coconut oil but the texture to this is more normal to what I was used to during my wheat eating days. Also with this recipe you don't get that grainy texture you normally get when you use coconut flour, must be the olive oil.

The chocolate topping is called Merenda. It is the Greek version of Nutella and is ridiculously decadent. Soooooooooo good. Not lactose free or Paleo friendly but hey - you gotta splurge every now and again.

If you would like to purchase your own jar of Merenda check out Greekshops.com. They ship worldwide.

You're welcome!

Vanilla Coconut Flour Cupcakes

Ingredients
1/4 cup coconut flour
1/2 teaspoon baking powder
2 large eggs (preferably brought to room temperature)
1/4 cup honey
3 tablespoons olive oil
1/2 teaspoon cinnamon
1/4 teaspoon vanilla

Method
Preheat oven to 180C/350°F.

Line a muffin tin with 4 muffin paper cup liners then spray insides with nonstick cooking spray to prevent sticking.

In a bowl combine the coconut flour, baking powder and cinnamon.

In a separate bowl whisk in the eggs, honey, olive oil and vanilla until blended and bubbly.

Pour the dry ingredients into the wet ingredients and mix until well combined.

Divide the batter equally among the prepared muffin cups.

Bake in preheated oven for 20 - 25 minutes or until golden and a toothpick inserted in the centre comes out clean.
 
Remove cupcakes from the tin and place on wire rack to cool.

Makes 4 cupcakes.

Best Blueberry Muffins

This is one of the best blueberry muffins recipe I have found in a while. It is from Marian Keyes Saved by Cake Cookbook. In her book the recipe is called Sweet and Simple Strawberry Cupcakes but strawberries are not in season so I used frozen blueberries.

This is a wonderful light and fluffy blueberry muffins recipe that is milk free. 

I only made 6 as I wanted them for a snack. They are quick and easy to make and not much washing up afterwards. It really is the perfect recipe.

Blueberry Muffin Recipe

Makes 6

Ingredients
100g ms fresh or frozen blueberries (I used frozen)
50mls vegetable oil
45gms caster sugar
1 egg
90gms plain flour
¼ teaspoon bicarbonate of soda

Method
Preheat oven to 180 degrees and line a 6 hole cupcake tray with paper cases.

Mash the blueberries a little.

Beat the oil, sugar and eggs together until well combined.

Add the blueberries sift in the flour and bicarbonate of soda and fold through.

Pour the batter into the cases and bake for 20 minutes.

Cool on a wire rack.

You can sift a little caster sugar over the top or butter with milk free margarine and drizzle honey to taste.

Vanilla Cupcakes Without Butter or Eggs

I love this recipe for vanilla cupcakes without butter or eggs. I was thrilled when I found it. It was a friends birthday and I wanted to make him some cupcakes I could enjoy too.

The photo looked really good and they looked appetising so I gave it a try. The batter is very runny which is very different to anything I have made before. The end result is a cupcake that is dense but delicious.

These vanilla cupcakes without butter and eggs are perfect for those with allergies or are lactose intolerant.

They are very gentle on your stomach and easy to eat. You won't feel like you are missing out at all.

Vanilla Cupcakes Without Butter or Eggs

Ingredients
1 1/2 cups plain flour
1 tablespoon baking powder
a pinch of salt
2/3 cup soft, light brown sugar
1 teaspoon vanilla extract
2 tablespoons canola oil
1 tablespoon apple cider vinegar
1 cup water

Method
Preheat your oven to 180 degrees. Put patty cases in a 12 muffin tin pan. Sift the flour, baking powder, and salt into a bowl.

Stir in the sugar, then add the remaining ingredients and beat until you have a smooth, liquid batter.

Pour the batter into the patty cases.

Bake in oven for about 25 minutes until risen and firm to touch. Then remove from oven allow to cool and add icing.


Glace Icing

Ingredients
1 1/4 cups pure icing sugar, sifted
1 tablespoon boiling water
1 tablespoon melted milk free margarine (optional)

Method
Stir icing sugar, margarine and boiling water together in a small bowl until smooth. Just add more water as required if you do not get desired consistency.

Use icing immediately. If it starts to set before you have finished icing the cupcakes, stir in a few drops of hot water.