Gluten and Lactose Free Raspberry and Vanilla Cupcakes
I made these yummy jam-filled cupcakes while feeling inspired during the Queens Diamond Jubilee Weekend but they are fabulous for any occasion Birthdays, Christenings, Bridal Showers Or just because its a Tuesday Lol
I made these yummy jam-filled cupcakes while feeling inspired during the Queens Diamond Jubilee Weekend but they are fabulous for any occasion Birthdays, Christenings, Bridal Showers Or just because its a Tuesday Lol
- 2 teaspoons vanilla extract
- frosting
- cupcakes
- 6 ounces doves farm gluten free self raising flour mix sifted
- 5 ounces golden caster sugar
- 4 ounces arla lactofree spreadable butter softened at room temperature
- 2 teaspoons quality vanilla essence
- 50 grams quality raspberry jam/preserve
- 4 ounces arla lactofree spreadable butter softened slightly at room temperature
- 5 ounces powdered sugar
- 2 vanilla pods (optional)
- 12 fresh raspberries (optional)
- Carbohydrate 23.6635409179083 g
- Cholesterol 0 mg
- Fat 0.0122323012916667 g
- Fiber 0 g
- Protein 0.00042 g
- Saturated Fat 0.00243246025833333 g
- Serving Size 1 1 Serving (61g)
- Sodium 0.181123012916667 mg
- Sugar 23.6635409179083 g
- Trans Fat 1.57539741666652E-05 g
- Calories 94 calories
Step-by-step
- Preheat oven to 180°C. Prepare your cupcake pan and line with your liners of choice.
- Cream together the 4oz butter and the 5oz caster sugar until fluffy. Add the eggs and blend together with a spoon or whisk.
- Add two teaspoons of vanilla extract and mix until well combined. Sift the 6oz flour into the mixture and mix until well combined into a smooth batter (but try to avoid not over-mixing).
- Use about 2/3 of the mixture to pour small amounts into each of your prepared cupcake liners. With a teaspoon, drop small amounts of the raspberry jam onto each of the cupcakes. Use just enough of the remaining batter to cover the jam in each of the cupcakes. Your cupcake liners should be no more than half full otherwise they may overflow during cooking.
- place on the middle shelf of your preheated oven. Bake for 25 minutes until golden brown.
- For the frosting:
- Take your 4oz butter and blend with two teaspoons of vanilla extract.
- If using vanilla pods, split them and scrape out the seeds. Add these to the butter.
- When this is properly combined, sift in your icing sugar and mix until blended. Add a little more icing sugar is you want it firmer. Do not overmix.
- You may wish to place frosting in the fridge to firm up slightly before frosting your cake. Ensure the cake is properly cooled before applying frosting.
- Once you have applied your frosting, you can top each cupcake with a fresh raspberry for a nice finishing touch!
- Enjoy!
Gluten-free flour blends require precise handling because they lack the structural protein network of wheat. Softened spreadable butter used in place of standard block butter introduces higher water content, altering emulsion stability during creaming. Creaming butter and caster sugar incorporates tiny air pockets that expand under heat. Overmixing the batter after sifting activates whatever starches are present without gluten development, yielding a dense crumb. Fill liners only halfway to prevent structural collapse from steam expansion during the initial 25 minutes at 180°C. ### Managing Fat Ratios in Lactose-Free Frosting
Spreadable dairy-free butter contains more moisture than standard dairy butter, which frequently causes powdered sugar to dissolve rather than form a stable suspension. Chill the frosting in the refrigerator for 20 minutes before application to firm the fat crystals. Sift the powdered sugar thoroughly to eliminate lumps that destabilize the emulsion. ### Encapsulating the Jam Core
Placing raspberry jam into the center requires a two-stage batter deposit. Pour two-thirds of the batter first, sink the preserve into the middle, and seal it completely with the remaining mixture. Unsealed jam boils outward during baking, leaking sugar onto the pan surface where it burns rapidly.
Spreadable dairy-free butter contains more moisture than standard dairy butter, which frequently causes powdered sugar to dissolve rather than form a stable suspension. Chill the frosting in the refrigerator for 20 minutes before application to firm the fat crystals. Sift the powdered sugar thoroughly to eliminate lumps that destabilize the emulsion. ### Encapsulating the Jam Core
Placing raspberry jam into the center requires a two-stage batter deposit. Pour two-thirds of the batter first, sink the preserve into the middle, and seal it completely with the remaining mixture. Unsealed jam boils outward during baking, leaking sugar onto the pan surface where it burns rapidly.
