OK, so after visiting MaMa With Flavor and taking her and her 3 adorable children their special made cupcakes (which got knocked around several times on the 4 hour metro/bus/train ride there :( I have decided that I am going to save up and get an SLR camera. She took these pics with her SLR and you can see the massive difference compared to my pics in the last post. Brilliant! Thanks MWF!!!
Vanilla Gluten and Dairy Free Cupcakes
100g Millet Flour
60g Amaranth Flour
50g Tapioca Starch
50g Rice Flour
1/2 teaspoon Salt
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Xanthan Gum
200g Muscovado Sugar
1 cup Soy Milk (room temperature)
2 Eggs (room temperature)
4 tablespoons Dairy Free Margarine (room temperature)
2 teaspoons Vanilla
Sift the dry ingredients together in a large bowl several times until thoroughly mixed. I usually do this a minimum of 3 times.
Mix the wet ingredients in a separate medium sized bowl. Then add to the dry ingredients and mix with mixer. Do not over mix. Remember that the point in loads of mixing with normal batters is to release the gluten. We have no gluten in our flours – so we need to aim for as little mixing as possible – this will produce much better results. So – just mix until the wet and dry ingredients are mixed and no longer. You may need to add a bit of extra flour at the end (any of the above will work) depending on the type of soy milk you used and the size of your eggs. I usually use large eggs so end up adding 20-40g more of flour. Batter should not be runny, but should not be stiff either.
This will make approx 12-16 cupcakes
Bake at 180°C for 20 min (+/- depending on your oven)
Cool cupcakes for 10 minutes in the pan – then remove and cool completely on wire rack before decorating.
Again, I used the Wilton recipe as in the post for chocolate cupcakes below - using dairy free margarine instead of butter.