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!
Yet another week gone by and still no driving! After my housemate took me to the local shops I came away with 7 granny smith apples and no idea what to make with them. After a quick Pinterest search, I found this pin for Apple Crisp – which from what I can tell, we call Apple Crumble here in Australia!
While the recipe contained some dairy, I was able to convert the ingredients to lactose/dairy free ingredients! I swapped butter for Nuttelex and milk for almond milk. And boy was this recipe delicious!!
When cooked, the sauce becomes almost caramelised and bubbly, especially fresh out of the oven. I spread the crumble over the top by hand, but cheated a little using the 2mm slicing attachment on my Magimix food processor to save time. While it made quite a lot of mess, the result was truly worth it!
I served it up with some of my lactose free Peter’s ice cream, and while it was warm it melted right over it. Absolutely scrumptious, luckily Lisa was home – otherwise I may have eaten it all by myself. By some miracle there was still some left today and it tasted delicious cold, almost as good at it did yesterday!
You should definitely give this recipe a go!! If you have a recipe that you think I should try please let me know in the comments below!
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!
Since I’ve been spending a lot of time at home with my feet up, I’ve been spending even more time on Pinterest than normal! One of the many things I added to my boards was this delicious looking recipe for dairy free Lemon Bars. The original recipe was both Gluten Free and Dairy Free, so I’ve decided to make a few alterations and make it this week!
While the recipe does take a while from start to finish, most of the time is spent with the slice in the oven or the fridge. And it was well worth the time spent, and luckily it gave my ankle a bit of a break too! This recipe actually involved more interpretations than I’d planned since I was out of more ingredients than I had realised!
For the shortbread layer, I had originally planned to substitute the Gluten Free flour mix for normal plain flour which I quickly realised had run out. Since I was out of plain flour, I substituted it for 1.5 cups of normal self raising flour and omitted the flour mix, gum and baking powder. I made the lemon layer as per the recipe, using the corn flour option and poured it over as soon as the shortbread layer was done.
When the slice came out of the fridge after the final baking, the layers remained distinct yet gooey, and was really delicious. It won the housemate seal of approval too, and I don’t think they’ll last too long!
I hope that you’ll head on over to Sheena’s page and try this dairy free lemon bars recipe for yourself!