Thursday, 1 December 2016

Gluten and dairy free chocolate orange cupcakes.


A deliciously free from treat that has all the scrumptious flavours of a chocolate orange, Terry himself would be fighting you to the death for the last one of these! Made even more scrumptious with a surprising addition to the bake, that perfectly re-creates the flavour of the tasty treat without any dairy in sight!

Why no dairy or gluten I hear you ask, as someone who is currently awaiting a biopsy for coeliac disease I'm already finding that wheat disagrees with me, not to mention the irksome addition of my lactose intolerance, making over indulging on treats a bit of a pain at times, so this tasty new recipe is perfect for any fellow sufferers!

Ingredients (makes 12 cupcakes)
  150g dairy free margarine
  150g caster sugar
  3 eggs
  120g gluten free self raising flour
  30g cocoa powder
  4 tsp of Choc shot liquid chocolate orange spice
  2 tbsp coconut milk

To decorate
  80g dairy free margarine
  140g icing sugar
  3 tsp of Choc shot liquid chocolate orange spice
  Orange jelly sweets to finish

Pre heat the oven to 180/160c fan/gas mark 4 and line a cupcake tray with cases.

Cream together the margarine with the sugar till pale and fluffy, much like you would with butter however this should mix together much quicker! Add in the eggs one at a time and mix.

Sift in the gluten free self raising flour, I used Asda's own blend for this bake, one that I've always used even before I started my diagnosis to make tasty treats for my coeliac relatives! Sift in the cocoa powder and mix.

Add the Choc shot to finish and blend, I picked up a tube of this lovely stuff at the recent Allergy & free from show in Liverpool in my goodie bag and just had to use it for a bake (F.Y.I - it also tastes amazing in a hot chocolate with coconut milk, oh my!!). The Choc shot will help to add the classic flavour of the Chocolate orange to your bake, without using any dairy!

Stir to mix in, then finish off by adding the coconut milk and blending, this will help to add some moisture to your bake.

Spoon the mixture into your cases, filling each around 2/3 full, then bake for 15-20 minutes till risen.

Remove the tray from the oven and leave your cupcakes in the tray for 10 minutes to finish off, then place on a wire rack to cool.

Whilst your cakes cool mix your frosting to top the cupcakes. Mix together the margarine with half of the icing sugar till fully combined, then sift in the remaining icing sugar and whisk for 2-3 minutes. Add the Choc shot to the frosting and whisk to combine, this will make the frosting taste utterly delicious!

Spoon the frosting into a piping bag with a star nozzle and pipe swirls on top of each cupcake to fully cover, then finish off by piping a smaller swirl in the centre of each cake. Top with an orange jelly sweet to finish!

The end result will be a scrumptious, chocolately bake with a lovely orangey twist! These will last well kept in an airtight container for a few days.

Recipe adapted from: Doves Farm.