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Okay, so this has a little non-artisanal chocolate and more than a little sugar. But it’s gluten and dairy free so let’s call it evens. And hey it’s Easter.
Ingredients
For the cupcakes
180g gluten free plain flour (Bob’s Red Mill gluten free 1-1 baking flour)
160g sugar
115ml vegetable oil
115ml dairy free milk
2 eggs
1¾ tsp gf baking powder
1 tsp vanilla bean paste
1 tsp vanilla extract
¼ tsp salt
For the frosting
360g icing sugar
115gms dairy free butter (room temp)
½ tsp vanilla bean paste
½ tsp vanilla extract
2 tbsp dairy free milk
Method
For the cupcakes
Preheat oven to 170⁰C. Place 12 cup cake cases into fairy cake baking trays. Beat the sugar and oil together. Add eggs one at a time, beating in between each, then add the flour, milk, baking powder, salt, vanilla paste and extract. Beat until all is just combined. Pour the batter into the prepared cases until 2/3 full. Place in the oven and bake for appx 20 mins, until springy to touch / a skewer inserted comes out clean and they are slightly browned.
When they are ready, take out of the oven and allow to cool completely before frosting.
For the frosting
Beat together all the ingredients for a couple of minutes until light and fluffy. Split the quantity if you want to add food dye to some of the mixture. Pipe the frosting onto the cupcakes with nozzle and then decorate. Keep children and dogs away.
Enjoy
Gaby Van Clarke
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
