Gluten free vanilla and strawberry cupcakes

I'm going camping with friends for the weekend and had made a Dorset Apple Cake (with the addition of a teaspoon of cinnamon in the batter)...before realising one member of the group can't eat gluten. And so these vanilla and strawberry cupcakes were born!

If you didn't want gluten free cupcakes, you need only swap the rice flour and cornflour for the usual self-raising!

I managed to get 11 cupcakes out of the mix, rather than the usual 12. Next time I think I need to share out the batter a little better!

For gluten free vanilla and strawberry cupcakes you will need:
50g butter
75g rice flour
75g cornflour
50g caster sugar
1/2 tsp baking powder (make sure it's gluten free!)
1 egg
100ml milk
1 tsp vanilla extract
120g strawberries

Preheat the oven to 180°C and line the muffin tin.

Melt 50g of butter

Weigh out 75g of rice flour and 75g of cornflour and sieve into a big bowl

Add to the sieved flours 50g of caster sugar and 1/2 tsp baking powder

Pour in the melted butter, 1 egg and 100ml of milk and give everything a mix. It might look a little lumpy but that is absolutely fine!

Chop up the strawberries into little chunks and add these plus the teaspoon of vanilla extract to the bowl. Give everything a final stir and spoon into the prepared muffin cases

Bake in the oven on the middle shelf for 20 minutes, until the cupcakes have gone golden and a skewer poked in the middle comes out clean

Cool on a wire rack and enjoy!

...and for those interested, here is the cinnamon and apple cake

Comments

Frozen yogurt breakfast bowl

I feel as if Instagram and Pinterest are awash with photos of breakfast bowls containing ingredients I just can't get my hands on in Wales (mail order acai berries anyone?) I did want to jump on the trend bandwagon however and so have been enjoying frozen yogurt breakfast bowls instead (sprinkled with some homemade granola of course - this batch has cashews rather than ginger in though). I make this in my smoothie maker - anything with the ability to blitz frozen fruit will do. I can thoroughly recommend this as a breakfast to get you kick-started in spring! To make 1 portion of frozen yogurt breakfast bowl you will need: A handful of frozen berries - the major supermarkets do this really well 1 banana 1 tablespoon of greek yogurt A splash of milk From experience of multiple attempts at this, you need to order the ingredients in the blender so that the banana and yogurt are nearest the blade (to create a kind of paste) with the frozen berries ...

My new smoothie maker

Yesterday I was invited over to a friend's house for a "wii and juicing" party on the same night as the very first social of the year at university. It's obvious which option I went for. After having a glass of the juice she whipped up I decided that following our exam results, due to be released the following day, I would treat myself to a slightly cheaper smoothie maker that I had set my heart on. Unfortunately the results were delayed by three days, but I decided to buy the smoothie maker anyway because I was so desperate to try out some recipes! The two that I have tried out so far are a cucumber, mango and ginger beauty, the other a peanut and banana smoothie. Both are super duper. The quantities are for the 600ml smoothie maker I used; you may need to adjust accordingly! A lot of the quantities are halves of fruit BUT if you chop up the lot you can freeze it ready for the next time you want to make it! I'm excited already! For the cucumber, mango and...

Coconut and ginger granola

My standard breakfast most of the time involves oats in some way, be it porridge or granola. Recently I've really got into coconut oil and so this granola recipe uses it with ginger to make for a really tasty but quite subtly flavoured granola. I enjoy mine with yogurt and fruit but it would work well with milk too! The quantities are enough to fill a large Kilner jar and tend to last me a fortnight. This granola doesn't hold quite as well as the shop bought type as there is less sugar; it is more like baked oats. The ginger syrup is the substitute for the sugar added to usual granola recipes and I think it is a lot more tasty. To make a large batch of coconut and ginger granola you will need: 3 cups oats 1 cup nuts/seeds (I use a variety of different ones including pine nuts and sunflower seeds) 2 tbsp coconut oil 1 tbsp ginger syrup from a jar of stem ginger (you could even add some finely sliced stem ginger if you wanted!) Preheat ...

Classic Caggs

Search This Blog