This weekend we were invited to a friends house for their daughter's third birthday. This is the first childrens birthday party that we have taken little one to as a toddler. Now he is growing up and into everything we were curious to see how his lactose free and almost entirely dairy free diet would affect his "social life".
My first plan was to bake dairy free and lactose free cakes to take with us. These would be a gift towards the food for the day and something he could eat without question (I also made them gluten free so I had something sweet to eat too). We also took a huge amount of back up food in case there wasn't much we could eat (I will blog about picnic food at a later date after having many great suggestions from online friends). This seems mean on the host initially. However, it cuts out the trouble of other people having to change what they wanted to serve. It also takes away the worry of missing hidden ingredients, checking labels, possibly offending people or looking like a crazy person!
Cranberry and White Chocolate Iced Cupcakes
(dairy free, lactose free and gluten free)
8oz/225g Caster Sugar
8oz/225g Pure Sunflower Spread
4 medium eggs
8oz/225g Doves Farm Self Raising Flour
1/2 tsp xanthum gum
1 tsp vanilla essence
dried cranberries (as many as you like)
50g white chocolate chips (these were Humdinger/Sweet William)
Beat together spread and sugar
Add eggs and beat again
Mix the flour and xanthum gum together and add to the mixture
Add the vanilla essence, mix with the cranberries and white chocolate chips taking care not to make them too small and chopped or they won't be chunky and tasty in the cakes
Place equal amounts of mixture in large cake cases (roughly 16)
Bake at 180 c for roughly 15 minutes (keep an eye on them as I never time well instead going by eye)
test by inserting a pointed knife or cake tester in to the middle of a cake.
Allow to cool before decorating. I used icing sugar and added tablespoons of water until a thick paste and sprinkled with candy stars.