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December 14, 2021
Okay, so this has a little non-artisanal chocolate and more than a little sugar. But it’s gluten and dairy free so let’s call it evens. And hey it’s Easter.
IngredientsFor the cupcakes180g gluten free plain flour (Bob’s Red Mill gluten free 1-1 baking flour)160g sugar115ml vegetable oil115ml dairy free milk2 eggs1¾ tsp gf baking powder1 tsp vanilla bean paste1 tsp vanilla extract¼ tsp salt
For the frosting360g icing sugar115gms dairy free butter (room temp)½ tsp vanilla bean paste½ tsp vanilla extract2 tbsp dairy free milk
MethodFor the cupcakesPreheat oven to 170⁰C. Place 12 cup cake cases into fairy cake baking trays. Beat the sugar and oil together. Add eggs one at a time, beating in between each, then add the flour, milk, baking powder, salt, vanilla paste and extract. Beat until all is just combined. Pour the batter into the prepared cases until 2/3 full. Place in the oven and bake for appx 20 mins, until springy to touch / a skewer inserted comes out clean and they are slightly browned.
When they are ready, take out of the oven and allow to cool completely before frosting.
For the frostingBeat together all the ingredients for a couple of minutes until light and fluffy. Split the quantity if you want to add food dye to some of the mixture. Pipe the frosting onto the cupcakes with nozzle and then decorate. Keep children and dogs away.
Gaby Van Clarke
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