c
u
p
c
a
ke
(^) h
e
a
v
e
n
WE LOVE... BBQ CUPCAKES pg36 // PEPPERMINT CUPCAKES pg38 // TRES LECHES CUPCAKES pg39
Min
i^ ba
kes,
max
imum
indu
lgen
ce!
WWW.FOODHEAVENMAG.COM SEPTEMBER baking heaven 35
Va n i l la c upc a ke s
MAKES 6
180g (6oz) gluten-free plain flour
1 tsp baking powder
150g (5½oz) sugar
200ml (7fl oz) rice milk
80ml (2½fl oz) rapeseed oil
2 free-range eggs
For the chantilly cream
100g (3½oz) vegan cream
10g (¼oz) sugar
1 Preheat the oven to 180°C/Gas
Mark 4.
2 Combine the flour mix, baking
powder and sugar. Add the rice
milk, oil and eggs. Mix until the
bat ter is well combined and smooth.
3 Divide the batter among
6 paper cupcake cases.
4 Bake in the oven for 10 minutes.
Allow to cool.
5 For the chantilly cream:
Whip the cream and sugar
until light and fluffy. Spoon
into a piping bag fitted with
a 1cm (½in) star nozzle.
Pipe the cream onto
the cupcakes.
Recipe taken from
Gloriously Gluten-
Free by Frederique
Jules, published by
Murdoch Books
(£16.99).
BAKING^ TIP
POP OF PINK!
ADD A FE W R ASPBERRIES
TO THE CRE AM, WHICH
WILL TURN IT PINK.