Allergy Friendly Jaffa (or Espresso) Cupcakes

We were back on the gluten, dairy and egg-free baking bandwagon this week for my gorgeous Mumma's birthday - cupcakes were her request. We came up with a recipe that can be modified for the jaffa or espresso lovers out there. Or, you can just make them both!

Cupcake Jaffa Espresso.jpg

Allergy Friendly Jaffa (or Espresso) Cupcakes

[Gluten free, Dairy free, Egg free, No Refined Sugars, Vegan.]

INGREDIENTS

For the cake:

  • 1 cup gluten free plain flour OR you can make your own flour blend by combining: 1/2 cup brown rice flour, 1/4 cup tapioca flour and 1/4 cup potato flour

  • 1/2 cup coconut sugar

  • 3 tbsp cacao

  • 1 tsp bicarbonate soda (baking soda)

  • Pinch rock salt

  • 1/2 cup water

  • 3 tbsp ghee or coconut oil (melted)

  • 1 tsp orange rind (grated)

  • 2 tbsp orange juice

  • 1 tsp vanilla extract

  • 2 tsp white wine vinegar

For the icing:

  • 1 cup canned coconut cream (chilled in the fridge over-night)

  • 1/2 cup raw macadamia nuts (soaked for 4+ hours and drained)

  • 2 tbsp maple syrup*

  • 2 tbsp cacao

  • Pinch rock salt

  • 1 tsp orange rind (grated)

  • 2 tbsp orange juice

  • 1/3 cup coconut oil (melted)

INSTRUCTIONS

  1. Preheat oven to 180ºC, or 160ºC for a fan-forced oven.

  2. Sift flour(s), coconut sugar, cacao, bicarbonate soda, and salt into a bowl and whisk to mix.

  3. In a separate bowl, combine water, ghee, orange rind and juice (or coffee mix for the espresso alternative), vanilla and vinegar. Pour into the dry mix and stir to combine.

  4. Spoon even amounts of the mixture into cupcake cases and bake for 12-15 minutes, or until cupcakes bounce back when touched.

  5. Remove from the baking tray and place on a wire rack to cool.

  6. For the icing; in a high speed blender combine the chilled can of coconut cream, drained macadamia nuts, maple syrup, cacao, rock salt and the orange rind and juice (or coffee mix for the espresso alternative) until smooth.

  7. While the blender is still running on a low speed, add in the melted coconut oil slowly and mix for 1 minute.

  8. Pour the icing into a bowl and pace in the freezer for 30-60 minutes for it to thicken.

  9. Ice the cupcakes and serve!

Servings: 8 cupcakes

RECIPE NOTES

For the ESPRESSO alternative:

> Ingredients for the cake: omit the orange rind and juice, and replace with 1 tsp instant coffee mix dissolved in 2 tbsp boiling water.

> Ingredients for the icing: omit the orange rind and juice, and replace with 1 tsp instant coffee mix dissolved in 2 tsp boiling water.

> Edits to the instructions: omit the orange rind and juice in both the cake mix and icing, and replace with the instant coffee mix.

 

If you are prepping for the next day, store in the fridge over-night as the icing will lose it's fluffy texture at room temperature.

The icing will make more than you likely need for 8 cupcakes so you can store the excess in the freezer to use next time you are baking.


RecipesBella LindemannComment