A recipe for sugar free, gluten free Cupcakes
Thursday, September 12, 2019
I have created a gluten-free, sugar-free recipe for cupcakes and I couldn't be more thrilled!
My lovely friend, Molly isn’t able to eat any sugar or gluten and has desperately been missing cake. I set myself a mission to create something delicious that she would be able to eat.
Step forward powdered Erythritol from Pink Sun, which is my greatest discovery for a long time. Erythritol is a sweet, finely powdered, zero calorie sugar replacement which dissolves like sugar, is 100% non GM and is suitable for vegans, vegetarians and anyone watching their weight. I simply replaced the sugar with Erythritol and because it is as fine as icing sugar, I could use it for the buttercream too.
I was really pleased with the results and better still, Molly finally got to enjoy some cake again.
For the cakes
225g Butter
225g Erythritol (I used Pink Sun)
4 eggs
1 tsp vanilla extract
225g Gluten free self raising flour (I used Dove’s Farm)
For the buttercream:
125g butter
250g Erythritol
1 tsp vanilla extract
3 tblsps milk
- Pre heat the oven to 175C
- Place paper muffin cases on a muffin tray
- Beat together the Erythritol and butter until pale and fluffy
- Beat in the eggs one at a time and add the vanilla extract
- Fold in the flour and mix well but be gentle with the mixture
- Spoon the mixture into the cases (about 2 thirds full)
- Place in the oven and bake for around 12-15 minutes until the cakes are golden brown (when they are cooked, they should spring back into shape when gently pressed and a skewer will come out clean when inserted)
- Place on a rack to cool
To decorate
- Beat together the butter and Erythritol until pale and fluffy
- Add the vanilla extract and milk and beat well
- Place in a piping bag (just use a spoon if you don’t have a bag)
- Pipe the buttercream on in swirls or however you fancy
- Decorate (I used Dr Oetker wafer daisies to keep it sugar-free but you can use whatever you want)
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