Cinnamon Cupcakes

Dairy, Soya, Gluten, Refined-sugar free

This is our go-to cupcake recipe as it’s really simple to add in almost any flavour you like. Today, I asked Clara what flavour she’d like and she said “just cinnamon please”.

These are completely dairy, soya, gluten, refined-sugar free cupcakes meaning they’re not only delicious but they’re gentle on the digestive system too.

Rating: 5 out of 5.

If you try the recipe, please leave a rating to let others know it’s worth a try too by simply clicking on the stars above.

  • Makes 14 cupcakes
  • 15 minute prep time
  • 12 minute cooking time
  • Suitable for freezing

Ingredients

120g dairy-free butter
3 eggs
100ml dairy-free milk
150g dairy-free yoghurt
1 tbsp honey or pure maple syrup
270g gluten-free flour
1tsp baking powder
1tsp bicarbonate of soda
0.5tsp salt

Method

Step 1
Heat the oven to 200C/ 180C fan/ Gas 4.
Line a cupcake tray with paper or silicone cases.

Step 2
Whisk together the dairy-free butter, eggs, dairy-free milk, and dairy-free yoghurt until combined.
Add the honey or pure maple syrup – this is optional but does help the overall taste.

Step 3
In another bowl, combine the flour with the baking powder, bicarbonate of soda, and the salt.
Slowly add the dry ingredients into the wet.
Don’t over mix here, the less the flour is beaten the softer the cupcakes will be.

Step 4
Add approximately 1.5 tablespoons of batter per cupcake case.

If you’ve used paper cupcake cases, bake for 12 minutes, but if you’ve used silicone cupcake cases, bake for 15 minutes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: