gluten free and dairy free chocolate cupcakes …

These cupcakes are the best cupcakes. Ever.

My mum was searching for a gluten free, dairy free and soy free cupcake recipe to make cupcakes for her grandson Jake’s 4th birthday.  A few family members have food intolerances. Mum found a recipe that looked okay and we made them – with fingers crossed. They turned out perfectly.

The birthday boy, Jake, is the one wearing the Batman top and cake :)

To say that these cupcakes were a hit would be an understatement. The kids (and the adults) loved them. Easily the best cupcakes they’ve had. A couple of people asked for the recipe.

This recipe is courtesy of Sarah Bakes which was adapted from The Food Network. Sarah proclaims this recipe as the best. She says “So delicate.  So divine.  The recipe is so simple.  The results are perfection every time.” She’s not wrong!

I made another batch on the weekend for Mum’s quilting class.

2 cups Sarah’s gluten free flour blend (I used gluten free self raising flour)
1 1/2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup milk (I used almond milk)
1 teaspoon apple cider vinegar
1/2 cup oil (I used vegetable oil)
2 eggs
1 teaspoon pure vanilla extract
1 cup fresh brewed coffee or hot water

1) Preheat the oven to 350 degrees and line 2 muffin tins with paper cupcake liners.
2) Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt.

3) In bowl of an electric mixer fitted with a paddle attachment, combine the milk, oil, eggs, and vanilla.
Note: Because the mixture will eventually become runny, it’s best to use a pouring jug to combine the ingredients – it will make it easier to fill the the cupcake liners.

4) Add the flour mixture to the wet ingredients.  Mix until just combined.

5) Drizzle in coffee (or hot water) slowly, scraping the bowl while beating on low.  Batter will be thin.

6) Pour the batter into the prepared muffin tins and bake for 18-22 minutes, until a toothpick comes out clean.

7) Cool in pan for 5 minutes.  Turn them out onto a cooling rack and cool completely.

This recipe makes 24 cupcakes.

Sarah topped her cupcakes with a heavenly chocolate buttercream. I needed a dairy free and soy free alternative. Found one. And it was adapted from the Australian Women’s Weekly Children’s birthday cake book – page 2. Practically every Australian household in the 80’s had this book! It was published in 1980 and re-released in 2011. I’ve got the original – mum passed the book onto me. Lucky me! Thanks mum!

Vienna cream frosting

125g (40z) butter (I used dairy free butter)
1 1/2 cups icing sugar
2 tablespoons milk (I used water instead)

1) Have the butter and milk at room temperature.
2) Place butter in small bowl of electric mixer, beat until butter is as white as possible.
3) Gradually add about half the sifted icing sugar, beating constantly.
4) Add milk (or water) gradually, then gradually beat in the remaining icing sugar.
5) The mixture should be smooth and easy to spread with a spatula. If the mixture is too runny keep adding icing sugar until the mixture becomes thick.
Note: for these cupcakes I added a teaspoon of instant coffee to the frosting. For Jake’s birthday party, red and yellow food colouring was added.

These cupcakes are so light, moist and not too sweet. And delicious. Amazing recipe!

 “Nothing heals the soul like cupcakes … it’s God’s apology for muffins.”



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