I have been on the hunt for a springy, tasty cupcake recipe ever since we switched our youngest to a gluten free diet a few months ago after already being dairy and soya free. Having to omit butter and wheat flour (the main staples of a cake recipe) made everything I baked either very dry and crumbly, or extremely wet after an hour or two and either way, everything had a grainy, dusty after texture. All the recipes seem overly complicated too, adding random ingredients which to me seemed unnecessary.
So after a little bit of playing and going back to the basics of cake baking ratios of 2:2:2:1 I learnt as a child (2oz each of butter, sugar, flour to every egg used) I think I have created a gluten free, dairy free and soya free cupcake that is light and springy and holds just like a wheat flour cupcake.
I have also been desperate to find a dairy free frosting that doesn’t split and go oily and can hold up to piping without collapsing into a soggy mess. I have tried numerous methods, both from following recipes as well as from experimenting but nothing really looked or tasted how I wanted. Until now!
So here I give you my gluten free, dairy free and soya free cupcakes:
Please visit this site to convert this recipe to cup measurements.
For the cupcakes you will need:
- 6oz/170g of vegetable shortening such as Trex or dairy free spread you can use 50/50 if you prefer
- 6oz/170g caster (or granulated) sugar
- 6oz/170g gluten free self raising flour I use Dove’s
- 1/2 teaspoon of gluten free baking powder
- 3 eggs (you can replace the eggs with 1.5 mashed bananas or 3/4 cups of applesauce)
- zest of 1 lime
- zest of 1 lemon
- juice of 1/2 lime
- 1 tablespoon of lemon juice
- 1 teaspoon of Poppy seeds
For the frosting
- 9oz/280g icing sugar
- 2oz/50g coconut oil
- 1.5oz/40g shortening/Trex
- 1/2oz/10g Dairy free spread
- Juice of 1/2 lime
- powdered/gel food colouring Optional
- 1-2 tablespoons of dairy free milk (or extra lime juice) just in case the mix is too stiff
Keep the shortening and dairy free spread in the fridge and the coconut oil cool right up until needed.
Method
Preheat your oven to gasmark 4/180 centigrade (for Fahrenheit see my printable conversion chart)
Add your cupcake cases to your muffin/cupcake tray.
- In a large bowl, cream the butter and sugar.
- Add the eggs (or your chosen substitute) one at a time, beating well each time.
- Add the lemon and lime zest and juice and mix thoroughly.
- Add the flour and baking powder and mix until completely combined. You don’t have to worry about overmixing, because there is no gluten to build up!
- stir in the poppy seeds until they are evenly distributed.
- Fill each cupcake case until they are between half and two thirds full.
- Bake for 15-20 minutes in the centre of your oven. Test by either using a skewer (if it comes out clean they are ready) or by pressing gently on the top, if it springs back they are cooked, if not leave for another few minutes.
- Leave to completely cool on a rack
To make the frosting
- In a bowl, mix together the shortening, coconut oil and dairy free spread.
- Beat in the icing sugar a small amount at a time. Don’t worry if the end mixture seems dry.
- If you are using powdered food colouring add this to 1 teaspoon of the lime juice in a small bowl
- Add the the remainder of the juice to the mix and beat thoroughly.
- mix in a few drops of the coloured juice (or gel colouring) at a time and mix until you get your desired colour.
- cover with clingfilm and allow to rest in the fridge for 10 minutes
- After 10 minutes, beat your mixture again. If it is too slack add extra icing sugar a tablespoon at a time. If it is too stiff to pipe, taste it, then depending whether you want it sharper or not add either the dairy free milk or the extra lime juice a teaspoon at a time until you reach the right consistency.
- Cover the frosting with clingfilm pressed down on to the surface to avoid it drying out and keep somewhere cool until you are ready to use.
When the cakes have fully cooled pipe your dairy free frosting on top and enjoy with a nice cup of tea!
Quick tip: If you don’t have any piping bags, put your mixture into a sandwich bag and snip off the corner.
Cathy Glynn says
October 10, 2015 at 8:25 amThey look scrumptious and would be ideal for my friend, thank you x
Cathy Glynn recently posted…National Wallpaper Week – Going Glamorous
Tori Gabriel says
October 10, 2015 at 9:48 amWow, you put a lot of effort into researching this! Thanks for sharing. I’ll have to give this one a try. I have a friend who is gluten free. She’d love this.
Tori Gabriel recently posted…Things My Kids Will Never Know….
Claire says
October 10, 2015 at 9:58 amThis cupcake looks so delicious. your photos are amazing. I feel I can just reach in to the screen and grab a crumb – I wish! 🙂
Claire recently posted…Garlic, ginger and lemon swordfish steaks
Aimee Foster says
October 10, 2015 at 11:38 amThese look amazing! I have some friends whose children are gluten and/or dairy free so I will share this with them x
Sarah Christie says
October 10, 2015 at 11:38 amKatie well done for finding this, it is great having access to recipes that mean the kids don’t have to go without just because of an intolerance x
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MsPrettyLThings says
October 10, 2015 at 12:17 pmOMG! The cake looks delicious and if I didn’t know any better I would not think it was gluten free. Get in my belly.
MsPrettyLThings recently posted…Ringing In The Season
Jenni - Odd Socks and Lollipops says
October 10, 2015 at 12:58 pmOh wow, these look amazing. I need cupcakes now! Look at that icing!
Jenni – Odd Socks and Lollipops recently posted…WOTW – Headache
Mandi says
October 10, 2015 at 5:15 pmThese look delicious, there is a little boy in my son’s class that these will be perfect for, I shall point his mum over in your direction x
Mandi recently posted…You Have A Great Day! Tyrus update
mami2five says
October 10, 2015 at 8:35 pmThank you, I hope she likes them:)
North East Family Fun says
October 10, 2015 at 5:36 pmI would never have guessed these were gluten free! They look delicious and very moist. Love poppy seeds
North East Family Fun recently posted…What to expect from an Art Tour with the Glasgow School of Art
Rachel says
October 10, 2015 at 7:12 pmThese look and sound delightful! Ive sent this to my sister as my twin nephews are wheat, gluten and dairy intolerant x
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Katy says
October 10, 2015 at 8:30 pmI have never heard of Trex, will have to keep an eye out for it! Thanks hun! x
Katy recently posted…HappyDays #52
charlotte says
October 10, 2015 at 8:52 pmI have never thought about putting lime in cupcakes. It sounds yummy! I now want to make chocolate lime cupcakes. 🙂
charlotte recently posted…Share A Smile – Love
mami2five says
October 10, 2015 at 10:13 pmChocolate lime was my next attempt! Let me know how you get on xxx
Emma says
October 10, 2015 at 10:12 pmYou have literally just saved my life with that frosting! Thank you !!!
mami2five says
October 10, 2015 at 10:14 pmAs long as you like coconut it is lovely! My next attempt will be one without the coconut oil as one of the teens hates the taste of it.
Ickle Pickle says
October 12, 2015 at 9:42 pmOh these look delicious – it is fab that they are dairy and soya free too. Thank you for sharing. Kaz x
Ickle Pickle recently posted…It’s Here! My Third Birthday
Mandy says
October 13, 2015 at 9:50 pmYou’ve created perfect looking cupcakes. It can be so hard to make non-traditional bakes work and you have more than one challenge to work with – well done for persevering! And thanks for linking up with #CookBlogShare this week.
Mandy recently posted…Cook Blog Share week 13 linky and lovely apple recipes from week 12
Katie LifeonVistaStreet Haydock says
October 13, 2015 at 10:23 pmThese look fabulous. I think I’ll give this a go for Mr Vista – I struggle a little with gluten free baking. My cakes always seem to have the consistency of choux pastry…
Katie LifeonVistaStreet Haydock recently posted…The Naughty (DIY) List
mami2five says
October 13, 2015 at 10:26 pmI have made some truly awful creations since I’ve been making gluten free bakes! Let me know how it turns out xxx
Emma says
October 14, 2015 at 8:12 amThese look delicious, I love the combination of lime and coconut. Do come over and add them to the #freefromfridays linky later this week http://www.freefromfarmhouse.co.uk/recipes/free-from-fridays/free-fridays-9th-october-2015/
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mami2five says
October 14, 2015 at 4:55 pmOh I will, thanks 🙂
Ana says
October 14, 2015 at 9:17 pmThe lime and coconut frosting sounds heavenly and I love that it caters to people with allergies.
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Kirsty Hijacked By Twins says
October 19, 2015 at 11:47 amThese cupcakes look so pretty and so delicious! I love the flavour combination of lime and coconut x #CookBlogShare
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Helen | Wonderfully Average says
October 20, 2015 at 11:00 pmThese look amazing! I’ve not had much luck with gluten-free baking, everything seems to be so dry and crumbly. Pinning this!
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Verily Victoria Vocalises says
October 22, 2015 at 2:24 pmThese sound like the perfect combo to me – and they look very yummy! #freefromfridays
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