Conquering a gluten-free and allergy suitable cupcake and muffin recipe is most definitely a challenge. With the help of two super lovely friends (one baker, and one taste tester) we started with a trip to the Natural Living Centre, where I spent a whopping $20 on only 4 flours - nearly gave myself a heart attack!
We began with a vanilla, lemon cupcake, which with an extremely gritty consistency before cooking came out reasonably well; although the shape didn't really change much from how we scooped it into the cases, woops.
Our second choice of baked goods were quinoa banana muffins, and oh my, these were delicious. Quinoa flour, with mashed banana, grated apple and raisins tasted amazing - these would be great as a breakfast muffin, as well as a snack and pudding! I took a cheeky snap of this recipe, so I can make these for my family when I get home, who will hopefully like them as much as I do.
The disaster of the day was our second attempt at lemon cupcakes - we thought we would adapt the recipe slightly to see if we could made the texture and rise a little better. I don't quite know what we did, but they decided to rise - making us hopeful - and then collapse to make giant craters. They looked a little like Yorkshire puddings, according to Leanne! Surprisingly they still tasted great, and even more lemony than the first batch... they just stuck a lot more and looked completely tragic.
We made a quick last minute decision to make chocolate cupcakes whilst I waited for Uncle Ian to pick me up, and this was by far a good choice! All four of us sat staring at the oven and the timer for 18 minutes, waiting for the chocolatey goodness to be done, and then forced ourselves to wait a smidgen longer until one cooled enough for us to taste. Bingo! These were the perfect chocolately cupcakes.
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| A quick snap of 3 of our attempts (including the dodgey ones!) |
All of the recipes were (adapted) either from 'Vegan Cupcakes Take Over the World' or 'The Whole Life Nutrition Cookbook'
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