Gluten Free Lemon Cupcake Recipe

I felt like making something pretty the other day and there aren’t many edible goods prettier than a well made cupcake. Having made chocolate ones previously I thought I’d give lemon ones a try and they turned out to be lovely. Really light and moist with a good layer of lemon butter icing. Give them a try!

Ingredients:

100g butter or margarine
100g sugar (caster or granulated)
100g gluten free plain flour
2 medium free range eggs
1 teaspoon baking powder
Pinch of salt
1 lemon
75g butter (for icing)
175g icing sugar (for icing)
Dolly mixture to decorate

Main Equipment:

1 x mixing bowl
1 x grater
1 x juicer
Muffin tray
Muffin cases

Method:

1. Preheat oven to 180C/160C with fan/350F/Gas Mark 4.
2. Mix butter, sugar and half the lemon zest in a bowl.
3. Add eggs one at a time, mixing inbetween additions.
4. Mix in flour, baking powder and salt.
5. Spoon into cases. You only need about two teaspoons per case as they will rise quite a lot.
6. Bake for 10-15  minutes. Remove from oven when a knife can be inserted and comes out clean.
7. For the icing, mix the remaining lemon zest, icing sugar and butter together.
8. Add lemon juice until your icing is the required consistency (normally about 3 teaspoons).
9. Once cupcakes have cooled, spoon on icing and decorate with dolly mixture.

Vegan Gluten Free Vanilla Cupcake Recipe

I’ve been sent this recipe by my sister and thought it would be a good addition to this blog. Not only is it gluten free but it’s also vegan which is no mean feat when it comes to dessert recipes! Enjoy 🙂

Ingredients:

240ml soya milk
160ml rapeseed oil
150g sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 tablespoons ground flaxseed
80g cornflour or almond flour
140g white rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Vegan Frosting:

113g butter
113g margarine
420g icing sugar, sieved
1 1/2 teaspoons vanilla extract
60ml soya milk

Main Equipment:

1 x muffin tray
Muffin cases
1 x mixing bowl
Electric mixer or hand whisk

Method:

1. Preheat oven to 180C/350F/Gas Mark 4 and line muffin tray with muffin cases.
2. In a large mixing bowl combine soy milk, rapeseed oil, sugar and extracts. Mix with an electric mixer on medium speed or whisk by hand to combine. Add  flax seed and mix vigorously for about a minute, until the mixture is well combined.
3. Add the corn flour, white rice flour, baking powder, baking soda and salt. Mix on medium-high or by hand for about 2 minutes. It’s important to mix really well.
4. Fill muffin cases a little of three-quarters full, these won’t rise as much as traditional cupcakes so you can fill them a little more than usual.
5. Bake for 20 to 23 minutes, until a toothpick or knife inserted through the centre comes out clean. Transfer to a cooling rack and let cool completely before frosting.

Frosting:

1. Beat the butter and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, beat for another 5 to 7 minutes until fluffy.

Gluten Free Chewy Chocolate Cookies Recipe

These cookies are one of my boyfriend’s favourites and done right, have a lovely brownie-like centre with a chewy surround.

Ingredients:

90g plain chocolate
2 tablespoons margarine or butter
90g gluten free plain flour
75g sugar (caster or granulated)
1 medium free range egg
1/2 teaspoon vanilla essence
1 teaspoon baking powder
Pinch of salt
1 Curly Wurly (optional)

Main Equipment:

1 x small saucepan
1 x mixing bowl
1 x baking tray
Baking paper (optional)

Method:

1. Break chocolate into pieces and place in saucepan with the marg/butter. Melt on a very low heat.
2. Take the saucepan off the heat and add sugar, egg and vanilla extract. Mix well.
3. In a separate bowl combine the flour, baking powder and salt.
4. Add the saucepan mixture to the flour mixture and stri well.
5. If you want to add the Curly Wurly, chop into small pieces and add to mix.
6. Place bowl in fridge for 1 hour.
7. Preheat oven to 160C/140C with fan/325F/Gas Mark 3.
8. Line baking tray with paper or grease with marg/butter.
9. Scoop mixture out and roll into balls. Place on tray and flatten down with fingertips.
10. Bake for 15 minutes or until the edges are firm and the centre is still soft.
11. Leave to cool then chomp 🙂

Gluten Free Oatmeal and Raisin Cookies Recipe

Possibly my favourite kind of cookie. Although the snickerdoodles do put up a good fight. These are slightly crisp on the outside and lovely and soft on the inside. A cookie classic 🙂 (By the way, this is just a generic oatmeal and raisin cookie picture which is exactly what they look like.)

Ingedients:

110g margarine or butter
130g sugar (caster or granulated)
150g gluten free plain flour
1 large free range egg
100g rolled oats
100g raisins
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Main Equipment:

1 x mixing bowl
1 x baking tray
Baking paper (optional)

Method:

1. Cream together the egg, marg/butter, sugar and vanilla extract.
2. Add the flour, baking powder, cinnamon and salt. Mix until smooth.
3. Add the oats and raisins. Combine well with mixture.
4. Place mixture in the fridge for 30 minutes.
5. Preheat oven to 175C (with or without fan)/350F/Gas Mark 4.
6. Scoop mixture onto tray in the size and shape you want the cookies (they will spread out a little bit but not much).
7. Cook for 10-12 minutes until cooked round the edges and still soft on top.
8. Leave to cool.

Gluten Free Banana and Chocolate Chip Muffin Recipe

Oh my god. These are so tasty-good. I don’t think I’ve ever had banana and chocolate muffins before and I have no idea why not. They’re super easy to make and super delicious 🙂 Give them a try!

Ingredients:

270g gluten free plain flour
125g granulated sugar
1 large free range egg
40ml vegetable oil
40ml semi-skimmed or full fat milk
100g chocolate chips
3 medium-sized ripe bananas, mashed
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Main Equipment:

1 x mixing bowl
1 x hand whisk
1 x 12 muffin tray
12 muffin cases

Method:

1. Preheat oven to 200C (with or without fan)/ 400F/Gas Mark 6
2. Put bananas, milk, oil and egg in mixing bowl and whisk together until banana is mostly smooth.
3. Add flour, sugar, salt, baking powder and chocolate chips to the mixture and stir until well combined.
4. Spoon into muffin cases and fill to just below the top.
5. Place in oven and bake for 20-25 minutes. Once a skewer/knife can be inserted and comes out clean they are done.

Gluten Free Snickerdoodle Cookie Recipe

I enjoy saying the name of these cookies almost as much as I enjoy eating them. For years now, I’ve heard these mentioned on American TV shows and thought they were something to do with Snickers (this makes sense until you realise snickerdoodles were around long before Marathons changed their name). After a quick Google I discovered that actually they’re a cinnamon, cakey-like cookie with not a peanut or bit of chocolate in sight. The following recipe is so easy and the results are so tasty. If you’ve never tried these before I strongly recommend you give them a go. You’ll thank me for it later! (Until you develop a snickerdoodle addiction and put on three stone that is. But let us not speak of that possibility.)

Ingredients:

210g gluten free plain flour
110g margarine or butter
170g sugar (caster or granulated)
25g sugar (granulated, for the coating)
2 1/2 teaspoons baking powder
1 large free range egg
Pinch of salt
1 tablespoon cinnamon (for the coating)

Main Equipment:

1 x mixing bowl
1 x baking tray
Baking paper (optional)

Method:

1. Cream together sugar and marg/butter in the mixing bowl.
2. Add egg and mix well.
3. Add flour, baking powder and salt. Mix until a smooth dough if formed.
4. Place mixture in fridge for 30-60 minutes.
5. Preheat oven to 200C/190C fan/400F/Gas Mark 6
6. Mix sugar and cinnamon together in a bowl for the coating.
7. Roll mixture into balls around 1 inch in diameter (it depends on how big you want the cookies really).
8. Roll balls around in coating until completely covered.
9. Place on grease-proofed baking tray and flatten tops with fingers or a spoon so they are more cookie-shaped.
10. Bake for 10 minutes, turning tray around halfway through.
11. Remove from oven and leave to cool.
12. Nom.