Happy New Year! Hope 2017 is treating you all well so far! 🙂 Over here in Australia we’ve been having a very hot summer, but I’ve been able to squeeze in some baking in the cooler moments. This week I’ve made some delicious Funfetti Cupcakes!
Over the holidays I was given a gorgeous pink Kenwood Chef Sense! I’ve been after a stand mixer for a while but as they’re a decent investment I’d been holding off on the purchase. This time around I decided to make the most of my birthday and Christmas being so close together and decided to get this lovely machine!
Of course once I had the mixer I had to find some yummy recipes to go with it, and in this process discovered Cupcake Jemma’s YouTube channel. My goodness, she makes so many delicious looking cupcakes, cakes and cookies – I think there’ll be a lot of her recipes cropping up on my blog! While her recipes include dairy, I’m determined to try and make them dairy free! I spent much of my holidays with my mouth watering over her creations, and this week decided to give her Funfetti Cupcakes recipe a shot.
You may notice 2 cupcakes are missing, well these two had a slight icing mishap. Not to worry though, they were snapped up quickly and they were still amazing! They were sweet and moist, and with sprinkles in the cake mix and hundreds and thousands on top, who couldn’t resist these. I’ve actually made them twice this week and they were a hit both times!
To view the ingredients and recipe, just pay her video a visit! I simply substituted butter for Nuttelex, and whole milk for almond milk the first time I made them, lactose free milk the second. I also discovered that icing mixture was much easier to sieve than icing sugar, so made that substitution too. While the nuttelex version of buttercream doesn’t hold its shape as well as the butter based buttercream, it still tastes delicious and wasn’t an issue for this recipe at all. The heat here did mean that the frosting melted a little, so I just stored them in the fridge as much as possible.
I look forward to bringing you some more of Cupcake Jemma’s recipes in the next few weeks as I continue to play with my new stand mixer! If any one has any suggestions for lactose/dairy free frostings that hold their shape in the heat, please let me know in the comments below!
Sorry for the missing last week’s post, I was off having a ball at my friend’s Lego themed wedding, and simply ran out of time! 🙂 I feel like having fun with old and new friends is a legitimate reason, and this week I have a new recipe for you that I tested! While I was looking for a recipe to both use the last few apples and that would work to take on my road trip away, I stumbled on this pin for apple cinnamon muffins. It looked quick and simple, with just enough apples that I could convince myself that it would be healthy (or at least a little bit healthy)!
With just 10 ingredients and about 10 minutes prep time, these muffins were ready to go in the oven! They certainly hit the spot, and as they were already lactose and dairy free, no adjustments needed to be made. The sugary crust on top made them nice and sweet, but the muffins worked well for breakfast while I was travelling too!
Some of the muffins barely made it out of the muffin tray, and while they were absolutely delicious warm they were just as good cold the next few mornings. I will definitely be making these again soon!
Check out Christy’s recipe for the ingredients and instructions, you simply have to give them a go!
This week my lovely housemate took me to one of my local shops and I got to pick out some fresh produce for myself for the first time in a month! Once the excitement wore off, I stumbled across some blood oranges and couldn’t resist putting them in the trolley. Once I got home, I realised I’d have to find something special to make with them, and stumbled across this recipe for chocolate cupcakes with a blood orange icing.
With all of the extra time I’ve been spending at home with this ankle, I’ve been doing a lot of extra crochet – so much so that I’ve injured my thumb so have to give it a rest for a bit til it’s all better. In the meantime, I’m focusing on my cooking and finding delicious recipes!
I’d never actually had blood oranges fresh, always in drinks, but I knew how much I loved orange and chocolate flavours together and thought this would be a winner. Since I didn’t have enough fruit to use all of her recipe, I decided to focus on the blood orange flavour and the icing of Amanda’s recipe.
I mean, look at those colours, there is no way that I couldn’t make these the focus of my cooking this weekend. With my ankle still on the mend, reducing the juice into a syrup was a little taxing, but I managed to move a chair into the kitchen to give my ankle a break between stirs. I think I reduced the syrup a little too far in the end as once it cooled it became more like jam in texture. But never fool my work didn’t go to waste and it worked well once I mixed it into the icing. The citrus flavours cut through the sweetness just a little and this combined with the chocolate was perfection. I also brushed a little of the warm syrup onto the warm cupcakes as per Amanda’s suggestion in her recipe.
As for the cupcakes, I totally cheated and used an awesome box mix that I’ve discovered that is both lactose and gluten-free. It’s tried and tested for me, and I just separated it out into 12 cupcake liners.
I piped the icing on last night ready for photographs this morning. I noticed a few have gone missing overnight so I’m assuming this means they got the housemate’s seal of approval too! 🙂 These are so tasty, I’m trying to make them last – but you might notice there are not 12 in the photo above, whoops!
If blood oranges are in season in your area you have to give this a try! Let me know if you have any other recipes for me to try with blood oranges!
A nice and quick recipe for you this week! Often while I’m looking through Pinterest, I see bliss ball recipes, but they mostly contain dates. I don’t mind dates, but often find the raw food recipes containing them quite rich. This pin and recipe for Brownie Bites caught my eye – not only were they lactose and gluten free, they required no cooking and also had no dates.
This week has been one of those busy ones, filled with a few of my cheat dinners (of the sauce from a jar variety) and a bit of eating out. I did manage to bake up a double batch of the carrot cupcakes I posted about a few weeks ago (just as delicious as I remembered) and also managed to make another loaf of Banana Bread. I’m going to have to make this part of my regular rotation, as I finally calculated the savings each week!
At the end of the week, I was still craving something sweet and wanted something quick and easy to fill the void! This recipe by the Unconventional Baker did the trick. It comes together really quickly and easily – probably the longest part for me was actually rolling the balls and getting the coconut on the outside! The ingredients whiz together in the food processor in a minute or two, and it’s delicious.
These bites of sweetness are perfect both straight after rolling and after refrigeration. The recipe includes an option for coconut cream which I didn’t use, but I think next time I’ll give it a go!
Let me know if you give these a go, especially if you try it with the coconut cream.
I found this recipe for carrot cake about 5 weeks ago, and had it in the back of mind all this time. Then this week at work a morning tea was organised to celebrate one person returning from 5 weeks leave and another’s birthday. What a perfect opportunity to pull this lactose free carrot cupcakes recipe out and give it a try!
The original recipe was both vegan and gluten free, but as I’m only lactose intolerant, I made a few alterations based on the ingredients that I could source easily here in Australia. This converted the cakes into being lactose free, but if you’re after gluten free or Vegan, try out the original recipe!
The result was delicious and the cupcakes disappeared within about 3 minutes of hitting the table! I opted for making cupcakes instead of cakes so it would cool quicker and be easier to transport on the bus, but I plan to make this recipe again as a cake this weekend!
These cupcakes are beautifully moist, and with the carrots I can convince myself that they are relatively healthy. The cream cheese icing is the perfect balance to the cake, sweet but not overly so, and I was pleasantly surprised by the lactose free cream cheese that I used!
Kelly very generously gave me permission to re-post the list of ingredients with my modifications, so here it is:
- 2 cups plain flour
- 1 teaspoon bicarb soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1¼ teaspoon cinnamon
- ⅓ teaspoon ginger
- ½ cup organic cane sugar
- ½ cup light brown sugar
- ⅓ cup organic canola oil
- 3 Tablespoons unsweetened applesauce
- 1 cup grated carrots
- 1½ teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- ½ cup water
- 2 cups icing sugar
- 113g lactose free cream cheese (I used Lidell’s brand), softened
- 4 Tablespoons buttery spread (I used Nutellex), softened
For the instructions, head on over to The Pretty Bee and let me know if you have any other recipes that you’d like me to try!