Cherry Bakewell Cupcakes. Gluten, Dairy, Soya, Egg free and Vegan! 

I used to make a version of these that weren’t allergy friendly at all, but we absolutely loved them. Having not made them for a long time I decided it was about time I started to experiment and make a version of these that would be safe for Roo. 

I decided to try a gluten and dairy free option and then an option free of eggs too. Both worked so well and honestly, the egg free option was just as yummy. The only noticeable difference was the colour of the cakes. I will include both options in this recipe. 


My most important tip when making these would be to grease the muffin cases. You may think it an unnecessary step but gluten free cakes are notorious for sticking to paper cases and this extra step prevents that. I use the Costco Kirkland Signature oil spray. 

To make 16 cakes it will take you approximately 15 minutes of preparation and 20-25 minutes baking time. They will store well in an airtight container for upto 3 days. 


Ingredients 

  • 250g Dairy and Soya free margarine. 
  • 250g Caster sugar. 
  • 4 large eggs or 4 flax eggs (4 tablespoons ground flax seed mixed with 12 tablespoons water). 
  • 150g Gluten Free Self Raising Flour. 
  • 100g Ground Almonds. 
  • 1 teaspoon Almond Extract. 
  • 5 tablespoons Almond Milk. 
  • 8-16 teaspoons Raspberry Jam. 

For the icing 

  • 100g Icing Sugar. 
  • 1 teaspoon Almond Extract. 
  • 1-1.5 tablespoons Warm Water. 
  • 16 Glacé Cherries. 

Method 

  1. Preheat the oven to 180c and lime a muffing tray with paper cases. Grease the cases. 
  2. If using flax eggs prepare these now. Mix together 4 tablespoons ground flax seed with 12 tablespoons cool water. 
  3. In a large bowl cream together the butter and sugar until light and fluffy. Add the eggs/flax eggs gradually and beat well between each addition. Ensure the end product is smooth and light. 
  4. Add the flour, ground almonds, Almond Extract and milk and beat well until you have a smooth, light batter. 
  5. Fill the cases half way with the batter and then top with 1/2 – 1 teaspoon raspberry jam. After this add an extra thin layer or cake batter over the jam. 
  6. Bake in the centre of the oven for 20-25 minutes. I found my cakes to take 24 minutes. They should be golden, spring back to the touch and a skewer inserted should come out clean. 
  7. Allow to cool in the tray for 10 minutes before transferring to a wire rack to cool completely. 
  8. To Ice – Mix together the icing sugar, Almond extract and water until you have a thick, smooth paste. I find warm water achieves a smoother finish than cold. Spoon enough icing over the cold cakes to cover completely. Place 1 glace cherry onto the top of each cake while the icing is still wet. 
  9. Serve! 

Enjoy! 


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