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!
Ever since I found out I’d become lactose intolerant, I’ve been on the hunt for a lactose free doughnut recipe. It’s one of the things I really miss, and haven’t been able to buy pre-made or in a packet mix! I’ve tried cake mixes piped into doughnut tins, and while it is tasty, it still wasn’t quite “right”.
Well, I stumbled upon this recipe a few weeks ago on Pinterest, and I thought it would be perfect for my dear friend Lisa’s birthday. You see chocolate is one of her favourite food groups (along with lollies), closely followed by veggies!
Now you might be wondering what this has to do with doughnuts? Well the chocolate and lollies is easy to understand, but the vegetables? The secret ingredient is…… Kidney Beans!
I know it sounds strange but trust me it works! It’s a rich dense doughnut and you can’t taste the beans at all. Now the original recipe is vegan and it can be found here on Sina’s blog, but I’ve modified it a little to use lactose free ingredients in place of some of the ingredients that I couldn’t find here. I also substituted the hazelnut topping for hundreds and thousands (or sprinkles for those of you overseas).
Sina has very generously allowed me to repost her recipe here with my few alterations and Australian conversions:
- 1 420g can red kidney beans
- 1 cup almond milk
- 1 tablespoon vanilla extract
- 1/2 cup brown sugar
- 1 cup cocoa powder
- 1 cup self-raising flour
- 1 150g bag of Sweet Williams chocolate chips (or your choice of vegan or lactose free chocolate)
- 4 tablespoons hundreds and thousands
- Rinse and drain the kidney beans. Place them into a blender together with the brown sugar, almond milk, and cacao and blend until the mixture is smooth.
- Then transfer it to a medium bowl and stir in the flour and vanilla extract. Spray the doughnut pan with cooking spray or grease it with lactose free or vegan spread.
- Either use a spoon to fill each doughnut or fill the batter into a Ziploc bag and cut off one edge.
- Preheat the oven to 180 degrees celsius and bake the donuts for 9-11 minutes. Allow to cool down in the pan for a couple of minutes, then move them to a cooling rack.
- In the meantime, make the chocolate glaze. Melt the lactose free (or vegan) chocolate either by using a microwave or place the chocolate into a heatproof bowl and place it over a pan of barely simmering water. Once melted, cover the doughnuts with the chocolate and sprinkle with hundreds and thousands.
The birthday girl and I have enjoyed snacking on these doughnuts, the recipe made 12 doughnuts plus a few extra mini-cupcakes. Make sure you visit Sina’s page for the full and vegan version of this recipe, it’s a great site!