Gluten and Dairy Free Cherry Bakewell Cupcakes | Recipe

Who doesn't love cupcakes? I know I love them, so when I found out that I had to go dairy free I thought I'd never eat one again. Then I found this recipe which is not only dairy free, but also gluten free so it's suitable for my dad who is coeliac. Of course you could make these with normal flour and margarine if you want. These cupcakes are so light and fluffy with a delicious almondy flavour, a perfect cake with a cup of tea.

For 12 cupcakes you'll need:

  • 110g gluten free flour - I used Doves
  • 100g caster sugar 
  • 100g dairy free margarine - I used vitalite 
  • 2 eggs 
  • 1-2 teaspoons of almond extract 
For the decoration you'll need: 

  • 100g icing sugar
  • 2 tablespoons warm water 
  • 6 glace cherries cut in halves 

Simply cream together the margarine and the sugar using a whisk - either electric or muscle power! Then beat in the eggs one at a time, the mixture looked curdled, but don't worry - it works out! After the eggs beat in the almond extract, either 1 or 2 teaspoons depending on taste and also quality, I think a more expensive brand would have a stronger almond taste, but use which ever you have and then adjust amounts accordingly. All that's left now is to fold in the flour.

Your mixture should look something like this. Now it's time to fill your cake cases! I put one and a half spoonfuls of mix in each case, about half way. Then pop them in a preheated oven at 180 degrees for about 15-20 minutes, and then allow to cool.

Once the cakes are cool, it's time to ice them. Simply mix the water and icing sugar to create glace icing, spread some on each cake and top with a cherry half. And that's it, delicious gluten and dairy free cherry bakewell cupcakes.

Happy Baking!

Em x

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