A burst of colour, inside and out. These gluten free cupcakes are sure to jazz up your day or night. With just a hint of almond, they have a classic flavour with a springy touch.I didn’t make mine vegan as I find they rise better with egg in, but they will work vegan. I’ve put a vegan option in the recipes, just make sure to fill the cases slightly more than I did.
Back in December it was my boyfriend’s birthday, when I asked what he wanted for his cake he just said “our fish”. So I dutifully made him a Fajita the Betta cake. Fajita sadly passed away a little while ago, so in loving memory of him here is how you can make your very own replica.
He consisted of fluffy chocolate cake, encased in a chocolate orange ganache, which is simply delicious. You can choose your own flavour but I’ll put a link to the recipe I used.
Hello chocolate. You won’t even notice these cookies are missing gluten and dairy with all the indulgent dark chocolate in them.
I’ve tried making a number of biscuit recipes gluten and dairy free, but I find the most successful ones have something that helps hold them together. For instance peanut butter works well, or in this case chocolate. That’s why I love that the chocolate flavour comes from melting chocolate rather than adding cocoa, as when the chocolate sets it helps keep these cookies together. Plus real chocolate tastes great.
Make sure to check that the dark chocolate you use doesn’t contain milk, luckily lots of dark chocolate is accidently dairy free.
If you’ve ever wondered how you can pipe with multiple colours, this is how you can do exactly that. Even better you can do it without using anything fancier than you would to pipe a rose or whatever shape you have a piping tip for.
You can also use this method to pipe multiple colours, not just two like I’ve done here.
There’s something so satisfying about piping icing and a rosette cake has loads of it. Is the cake half icing? Maybe. For my first attempt at an ombre rosette cake it could have turned out worse, but I think I could make it neater next time.
I had a huge craving for battenberg the other day, so I just had to make one. With only one night after work to bake and assemble the cake, it was a little warm when I cut it to size, so it didn’t end up the neatest. I suggest you be smarter than me and give yourself longer between baking and assembling.
Turns out this makes a huge battenberg, I thought it was normal size but others corrected me. Clearly I have been eating too much cake my whole life.
You can always reduce the quantity and use a tin with the same reduction in volume.
This recipe is gluten and milk free but contains eggs.