Guilt-less Desserts & Treats for your Family
The school holidays are upon us and I am so….relieved!! The kids are tired and cranky after a long term and I am more than excited about not having to fill lunch boxes every day. I love the slow and lazy starts to the day during the school holidays and the chance to stay in warm pajamas all day.
And these holidays will be full of baking as I’m getting a new oven! More on that next week but for now our big decision is what to bake first..and I think we have a clear winner here with these Gluten Free Cupcakes.
These Gluten Free Cupcakes are the simplest, tastiest cupcakes I’ve ever made. The trick to making these Gluten Free Cupcakes soft and fluffy is to do nothing. Yep, the less you do with these cupcakes the better they will be. The perfect lazy bakers cupcake!
These Gluten Free Cupcakes are made using only one bowl and no special fancy kitchen equipment…unless you call a whisk fancy. The key to making perfect cupcakes is to only lightly whisk the mixture. There’s no need for volume or separating eggs; the wet ingredients are lightly mixed and then the dry ingredients are stirred or whisked in only until they just combined. If you whisk too much then the cupcakes will be chewy and heavy.
I have topped these Gluten Free Cupcakes with a simple whipped Coconut Cream and my favourite additive free sprinkles (I might be a healthy mum but I’m not a party pooper!). You can change it up with a berry flavoured cream or chocolate frosting but we also love them without any topping at all.
One of my favourite things about these Gluten Free Cupcakes is their simplicity. They’re so simple that 6yo S was able to proudly make them all by himself. Of course he then thought he was entitled to eat them all!
- 3 Eggs
- 3/4 Cup Milk (of choice)
- 1/4 Cup Maple Syrup/Rice Malt Syrup
- 2-3 teaspoons Vanilla Extract
- 1/2 Cup Coconut Flour
- 1/2 Cup Arrowroot
- 2 teaspoons Baking Powder
- Preheat the oven to 180C/360F.
- Line a muffin/cupcake tray wih 6 cupcake liners and lightly grease.
- In a large bowl place the wet ingredients and lightly whisk by hand. DO NOT over whisk/mix.
- Add the dry ingredients into the bowl and lightly whisk until just combined. DO NOT over whisk/mix.
- Divide the mixture between the 6 cupcakes and smooth the tops.
- Place in the oven and bake for 23-25 minutes.
- Remove from the oven and allow to cool in the tin for 10 minutes before removing the cooked cupcakes from the tray.
- Allow to cool completely if frosting.
- Cupcakes can also be eaten warm with berries and cream!!