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.
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- Makes 14 cupcakes
- 15 minute prep time
- 12 minute cooking time
- Suitable for freezing
120g dairy-free butter
100ml dairy-free milk
150g dairy-free yoghurt (or top up with milk)
1 tbsp honey or pure maple syrup (optional)
260g gluten-free flour
1tsp baking powder
1tsp bicarbonate of soda
Heat the oven to 200C/ 180C fan/ Gas 4.
Line a cupcake tray with paper or silicone cases.
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.
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.
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.