by guest blogger Lisa Sears
This recipe has been adapted by my very good friend Lisa, whose little boy has a diary,wheat and gluten free diet. I've sampled these cupcakes and they are yummy.
Basic wheat free fairy cake recipe is on the packet of Doves gluten and wheat free self raising flour but then I have added different ingredients and have used vitalite sunflower spread to make them also dairy free.
What you will need...
150g vitalite sunflower spread
150g caster sugar
3 free range eggs
1/2 tsp vanilla extract
150g Doves gluten and wheat free self raising flour
1 heaped tbsp cocoa
1/2 packet of dark dairy free chocolate chips
12 silicone cup cake cases / paper cases
Metal bun tin ( Yorkshire pudding tin)
FOR THE FILLING
2 heaped tbsp of smooth raspberry jam
ICING
Lots of icing sugar
1 tbsp cocoa
Little water
What you will need to do...
Preheat oven to 180 c
Cream together the vitalite and caster sugar until pale.
In a mug beat together the 3 eggs with the vanilla extract.
Add slowly to the creamed mixture adding the flour at the same time so it doesn't separate , mix well until blended .
Add cocoa and beat to get out all the lumps ( no need to sieve it breaks down quickly).
Stir in dark chocolate chips.
Using a ice cream scoop fill up the 12 cupcake cases just over half way
Stand the cases into the metal bun tin
Bake for 10 - 15 mins
Remove from oven let to cool for only 5 minutes
Using a shape knife carefully cut off the raised part of the cup cake and put to one side
Mix the jam in a bowl to a smooth consistency
Using a teaspoon scoop out a little of the warm cake ( discard or eat!)
Put a dollop of jam in the hole and stick the top back on
Do this as fast as you can to all 12 cakes while they are still warm
ICING
Half fill a measuring jug with icing sugar add
a little water and blend together keep mixing ( adding more sugar if you like a thicker icing , add more water for a thinner icing)
Add cocoa and mix well until you get the consistency you want
Using a tea spoon apply a blob of icing on each cup cake
Sprinkle dark chocolate chips on the top to finish off
