Clementine cupcakes (gluten-free and dairy-free)

I recently made these for a friend’s children who are allergic to gluten and dairy.

The recipe makes 12 cupcakes.

Cupcake ingredients:

115g gluten-free flour

115g vegetable/olive oil spread (dairy-free)

115g sugar

2 medium eggs

1/2 tsp of baking powder

juice and zest of 4 clementines

1 egg white

150g icing sugar (maybe more depending on size of egg white)

Cupcake method:

Pre-heat oven to 180°C.

1. Cream the dairy-free spread and sugar together.

2. Beat in one egg at a time.

3. Sift the flour and baking powder and slowly add to the mixture in batches and then add the zest and juice of 2 clementines.

4. Spoon or pipe evenly into the cupcake casings (in a muffin tray) and bake in the oven for 20 mins(depending on your oven) making sure you rotate the tray half way through. Poke the center of the cakes with a skewer or cake tester to check they are ready (the skewer or tester should be clean). Transfer to wire racks to completely cool.

5. Put the egg white in a bowl and sift the icing sugar in batches into the egg white and mix well. Add the juice of the remaining 2 clementines and mix well. You may need to add more icing sugar depending on the consistency (depending on how big the egg white was). Spoon onto the cooled cupcakes and sprinkle with the zest of the 2 remaining clementines. Leave the cupcakes for the icing to set and store in an airtight container.

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