Friday, 9 November 2012

Dairy-free and gluten-free cupcakes

Hooray! I did it, I made cupcakes that are passable as regular ones, but with no wheat or dairy hiding inside. It was dead simple, thanks to my new favourite brand of flour.

I made my 4:4:4:2 sponge mix with vanilla extract, but added 2 tsp soya milk as the flour needs a little extra moisture to stop the cakes being too dry.

The children had them after their dinner and have declared them "the best cupcakes ever" which may be down to the fact that they were ecstatically happy at being allowed cakes for pudding. They do go a bit over-the-top when they are given a treat, but it made for one very happy mummy!

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