Wednesday, 28 June 2017

Dairy free life and the very delicious lemon cupcakes

As some of you know I recently had a very big trauma with the birth of our first baby. After many scary complications it was suggested by some midwifes and nurses that I trial a dairyfree diet to help reduce all of the inflammation in my body. I love milk and milk products so it's been intially challenging but after almost 6 weeks of it now I'm happy to report a marked improvement in my energy levels and also in my general well being. I've also been cutting back gluten as that is a common inflammatory food as well.

Baby Shower Cupcakes
💜

Last weekend I had two special occasions, an old friends catch up and a lovely Mama to be's baby shower. I put one of my favourite dairyfree recipes to good use and also made them gluten free by adding gluten free flour instead of regular flour.

Intially I was a bit skeptical that they would work because the mixture seemed VERY sticky but to my surprise they not all worked but tasted great!
Mmm lemons!
🍋🍋🍋🍋

Here is the recipe! I've adapted it from one I found at www.taste.com.au

Ingredients:

  • 2/3 cup polyunsaturated spread (I use Olivani)
  • 2 teaspoons vanilla extract (or one teaspoon of real vanilla seed paste)
  • 1 cup caster sugar
  • 1 1/2 cups self-raising flour
  • 1 egg
  • Zest of half a lemon 
  • 3/4 cup of cold water

Icing:

  • 2/3 cup polyunsaturated spread (Olivani)
  • 2 1/2 cups icing sugar
  • 1 teaspoon lemon juice
  • Yellow food colouring

Method

  • Step 1
    Preheat oven to 180°C. Line one 12-hole muffin tin with paper cupcake cases.
  • Step 2
    Using an electric mixer or cake mixer beat spread, vanilla extract, sugar, flour, egg and 3/4 cup cold water on low speed for 1 minute. Increase speed to high. Beat for a further 4 minutes or until mixture has thickened. Spoon into patty cases. Bake for 12 to 15 minutes or until golden brown and a skewer inserted into one cake comes out clean. Stand cakes in pans for 2 minutes before turning out onto a wire rack to cool.
  • Step 3
    Make icing. Using an electric mixer, beat spread, icing sugar and lemon juice in a bowl until light and fluffy. Add 2 to 3 drops of food colouring and beat to combine. Place icing in a piping bag or plastic bag with one corner snipped off. Pipe icing onto cakes. Top with sprinklesor decorations of your choosing, 
    Serve. YUM!! YUM!!

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