Want to make a delicious treat everyone can enjoy? Try this gluten-free recipe from chef and food intolerance expert Pippa Kendrick. After all, who could refuse a strawberry and cream cupcake during the mid-afternoon slump?
You will need:
200g strawberries, plus a few extra to decorate
100ml sunflower oil
100g golden caster sugar
4tbsp ground flaxseed mixed with 6tbsp water
180g Doves Farm gluten free self raising flour
1tsp bicarbonate of soda
55g dairy-free sunflower margarine
30ml rice milk or other dairy-free milk
1/2tsp vanilla extract
250g golden icing sugar
Prep time: 20 minutes
Cook time: 20 minutes
STEP 1: Line the cake tin
Preheat the oven to 180c and line a 12 hole muffin or cupcake tray with paper cases. Hull the strawberries and place in a mixing bowl.
STEP 2: Make the batter
Use a fork to mash the strawberries until pulpy and juicy. Pour the oil into a large mixing bowl, add the sugar and beat together until combined. Stir in the flaxseed and water mixture until combined (it will be slightly tacky in consistency). Add the strawberries and sift in the flour and bicarbonate of soda. Use a metal spoon to fold them into the mixture until smoothly mixed.
STEP 3: Bake the cupcakes
Spoon the mixture evenly into the cupcake cases, level the tops and bake in the oven for 20 minutes. Remove from the oven and transfer to a wire rack to cool completely.
STEP 4: Make the icing
Place the margarine, rice milk and vanilla extract into a mixing bowl, sift over half of the icing sugar and use an electric whisk to mix the ingredients together. Sift in the remaining icing sugar and continue to whisk until thick, glossy and creamy. Place the icing in the fridge to chill until ready to spread. Once the cupcakes are completely cool, spread liberally with the icing and decorate with the fresh strawberries.