Anyway, here's the cakes and rather yummy they are too:
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Gluten Free/Casein Free Peanut Butter Cupcakes
50g dairy free margarine (we like Vitalite in our house)
200g light brown soft sugar
1 large egg
1tsp vanilla extract
90ml rice milk
125g crunchy peanut butter
150g gluten free plain flour (we used Doves Farm brand for this)
1tsp baking powder
1/2 tsp salt
1. Preheat oven to 150C/Gas Mark 2. Line bun trays with 18 paper cases.
2. Melt the margarine, let it cool down a bit. With electric whisk, mix together the marg and sugar (you could do this by hand with a wooden spoon, but it's not as exciting ;-)) Add egg and keep beating. Stir in the vanilla extract, rice milk & peanut butter.
3. In another bowl, sift together flour, baking powder & salt, then fold into peanut butter mixture until well combined. Divide between the cases and bake for 25 minutes.
For those not following a gfcf diet, these could be made using butter, wheat flour and dairy milk, but use a bit less milk - gluten free flour soaks up more liquid.
We liked them as they came but you could probably ice them if you were that way inclined - I am far too impatient for icing, cos I like to eat my cakes warm from the oven!
They look good, thanks for the recipe!
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