Vanilla Cupcakes (GF) (LF)

Vanilla cupcakes - yum! Classic sweetie goodness. Bonus with these ones is they're gluten free and lactose free yet still very soft, fluffy and delicious. I made a batch to celebrate a friend's birthday only to have to make another so I could blog them here.

Gluten Free Vanilla Cupcakes

INGREDIENTS:
130g margarine
130g caster sugar
125g rice flour
1tsp xantham gum
2 eggs
1tsp vanilla essence
2tsp baking powder

METHOD:
Preheat oven to 180 degrees celcius.
Cream margarine and sugar until fluffy and pale.
Mix flour with xantham gum and baking powder.
Fold half the flour and one egg in to the margarine/sugar mixture.
Fold remaining egg and flour into the mixture.
Fold in vanilla essence.
Line a cupcake tin with patty cases.
Fill cases 3/4 full and bake for 12-15 minutes.
Remove when golden or an inserted skewer comes out clean.
Cool the cupcakes on a wire rack.

For vanilla icing:
Cream 100g margarine with 100g icing sugar until light and fluffy.
Mix in 1tsp vanilla. (Add 50g sifted cocoa if chocolate icing required).
Spread over cooled cupcakes.

Enjoy!

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Genoise with Raspberries & Cream (LF)

Genoise filled with rasperries and cream is a delicious dessert. It's lactose-free and awesomely delicious. Genoise is just a fancy sponge so have a go, make one and try it for yourself!

Genoise with Raspberries & Cream

INGREDIENTS:
For the genoise:
40g margarine, melted
4 size 6 eggs
125g caster sugar
125g flour
1tsp vanilla essence
zest of 1 lemon
400g raspberries


For soy creme patissiere
450ml soy milk
55g caster sugar
55g cornflour
3 size 6 eggs

METHOD:

For the creme patissiere:
Place all ingredients in a blender and blend until smooth.
Pour into a saucepan and heat over a medium heat until thick.
Transfer to a bowl, cover with baking paper to prevent a skim forming then place in the fridge to cool.
Once cold, fold in 75g raspberries.

For genoise:
Preheat oven to 180 degrees celcius.
Gease a 20cm springform pan or 4 mini springform pans
In a heatproof bowl over a pot of boiling water, whick together eggs and sugar.
Keep whisking until mixture expand to 5 times in volume and the whisk leaves a trail when lifted.
Remove from the heat and whisk for another minute.
Fold in sifted flour, vanilla, lemon zest and melted margarine into mixture
Put mixture into cake tin(s).
Bake for 25 minutes until top is springy and light golden brown. A skewer should come out clean.
Leave cake to cool in tin for 5 minutes then turn out onto a wire rack.
When cake is cold, cut horizontally to give three layers of cake.
Place bottom layer on a serving plate; spread a layer of creme patissiere on top.
Repeat layering then decorate with fresh raspberries and a dusting of icing sugar.

Enjoy!

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Strawberry Millefeuilles (LF)

Strawberry Millefeuilles is a rich and filling dessert despite its deceptive light and airy appearance. By making creme patissiere using soy milk and using cheap margarine based store bought flakey pastry this is a super treat for my lactose-intolerant partner that's really easy to make. The strawberries can be replaced with other fresh berries such as raspberries or blueberries and whipped cream can be used in place of creme patissiere for an impressive looking quick dessert.

Strawberry Millefeuilles

INGREDIENTS:

3 sheets flakey pastry
400g strawberries

For soy creme patissiere
450ml soy milk
55g caster sugar
55g cornflour
3 size 6 eggs

METHOD:
Preheat oven to 200 degrees celcius.
Place a sheet of flakey pastry on a lined baking tray.
Place a wire rack on top of the pastry.
Bake for 15-20 minutes until just brown.
Flip the sheet of pastry and bake for another 10 minutes until both sides are browned.
Remove from oven and transfer to a chopping board.
Repeat for the remaining 2 sheets of flakey pastry.

For the creme patissiere:
Place all ingredients in a blender and blend until smooth.
Pour into a saucepan and heat over a medium heat until thick.
Transfer to a bowl, cover with baking paper to prevent a skim forming then place int eh fridge to cool.

To assemble the Millefeuiles:
Spread half the creme patissiere over one sheet of flakey pastry.
Sprinkle with half the strawberries.
Repeat with another layer of pastry, creme patissiere then strawberries.
Place the last sheet of pastry on top and sprinkle with icing sugar.

Keep chilled for up to 6 hours before serving.

Enjoy!

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Bakewell Tart (LF)

Bakewell Tart is an english classic with a frangipane-like filling encased in buttery pastry. It's been a long time between desserts and when we were invited to a flat warming over the christmas holidays I just couldn't resist the urge to bake something. This is despite being in the middle of moving house with all my bakeware packed away in boxes!!! I ended up making one large tart for the masses as well as two smaller lactose free versions (pictured) for my partner. The following recipe can be made lactose free by substituting the butter for margarine.

Bakewell Tart

INGREDIENTS:

For the pastry:
2/3 cup flour
10 tbsp butter
1/3 cup sugar
1/4 tsp salt
1 egg yolk
1/2 tsp vanilla essence
1 tbsp cold water


For the filling:
125g butter
125g caster sugar
3 eggs
1/2 tsp almond extract
125g ground almonds
150g raspberry jam
25g flaked almonds


METHOD:
Preheat oven to 180 degrees celcius.

For the pastry:
Put flour, salt,butter and sugar into a bowl.
Rub together until it resembles breadcrumbs.
Mix in egg yolk, vanilla essence and water.
Knead together to form a soft dough.
Wrap in pastic wrap and refrigerated for at least 15 minutes.
Roll out to about 3 mm thick and use to line a 20 cm loose bottom tart tin.
Bake blind for 15 minutes.
Remove baking blind material and bake for a further 2 minutes.

For the filling:
Cream butter and sugar.
Beat in eggs abd almond extract.
Fold in ground almonds. Should be a thick paste.

For the tart:
Spread jam over the base of the tart.
Spread filling over the top.
Top off with flaked almonds
Bake for 40 minutes or until golden.
Remove from oven and allow to cool.
Remove from tin and dust with icing sugar.



Serve with custard, cream and fresh fruit.

Enjoy!

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