Summer is a great time for parties, bbq's and picnics. These little gems will help keep your dairyfree, lactosefree, glutenfree and soyafree lovelies happy and also impress your non freefrom friends ;)
6oz Pure sunflower spread
6oz caster sugar
6oz self raising flour (Doves Farm)
1 whole lemon, juice and grated rind
1/2 tsp xanthum gum
1/2 tsp baking powder
Pure sunflower spread
For chocolate cupcakes leave out lemon and replace with 100g of melted, dairyfree, dark chocolate. To melt place in a bain marie or microwave gently 10 seconds at a time.
Cream the spread and sugar
Beat in the eggs
Fold in the combined flour, xanthum gum and baking powder
Add the lemon OR melted chocolate (depending on flavour chosen)
Spoon into cake cases supported in a cupcake tray
Bake in the oven at 180 (170 fan) for approximately 10-15mins
Allow to cool before decorating
I struggle to provide quantities for the "butterceam" as I always make it up as I go along! Generally I start with 2 tablespoons of Pure spread. Then add sifted icing sugar and mix until sweetened. Add approximately 1 tablepsoon of vanilla essence and then add more icing sugar if required. If the mixture is too soft to pipe place in the fridge for 30mins. These cakes were decorated with Dr Oetker sprinkles. Be careful as some of the Dr Oetker range does contain dairy, soya or wheat.
Always read the labels before buying any ingredients to make sure they are suitable for your allergies.