Candy Cupcakes - Gluten, Lactose and Yeast Free - (Magazine Recipe) - #bakingwithvickiie Video

Hello There!

Today I am showing you how to make my Candy Cupcakes. But of course, it is going to be gluten free, lactose free and yeast free.

Let’s-a-go!

If you do make these don't forget to use the hashtag: #bakingwithvickiie, so that I can see all of your creations!



Recipe

Equipment:
Scales
Measuring Spoons
Sieve
12 Hole Cupcake/Muffin Tray
12 Cupcake Cases
Scissors
Large Mixing Bowl x 2
Wooden Spoon/Electric Hand Whisk
Spatula
Ice Cream Scoop
Tablespoon
Cake Tester/Skewer/Toothpick/Teaspoon Handle
Cooling Rack
Large Piping Bag
Star Nozzle (optional – or use any kind you like)
Tall Glass
Elastic Band
Plate


Ingredients:

For the Cupcakes:
175g Gluten Free Self Raising Flour
Pinch of Salt
110g Butter, softened (I like to use lactofree butter)
110g Caster Sugar
2 Medium Sized Eggs
1 tsp Vanilla Extract

For the Mint Buttercream:
100g Butter, softened (I like to use lactofree butter)
200g Icing Sugar, sifted
3 tbsp Single Cream (I like to use lactofree cream)
¼ tsp Peppermint Extract
Green Food Colouring

Decoration:
120g Sugar Sprinkles
200g Dolly Mixture Sweets
12 Lollipops


Method:

First things first, measure out all of your ingredients and preheat your oven to 180C/160C Fan/Gas Mark 4.

Also line a cupcake/muffin tray with paper cases and place off to the side until you are ready to bake.


Cupcakes:

Now that you have done all that prep-work, grab your wooden spoon/electric hand whisk, your first large mixing bowl, your spatula, and all of your cupcake ingredients.

Place all of your cupcakes ingredients into your mixing bowl and mix together until it is nice and smooth.

Now grab your prepared cupcake/muffin tray and whatever you are using to get your cupcake mixture into your cupcake cases.

Evenly spread your mixture between your cupcake cases, scraping down the sides of your mixing bowl with your spatula between each spoonful.

Once this is done, place your cupcakes into your preheated oven for 15 – 20 minutes. You can check if these are cooked using different ways, either by: inserting a teaspoon handle/cake tester/skewer and see if it comes out clean; touch it and it bounces back up; or finally, they are golden-brown on top.

When your cupcakes have finished baking, grab your cooling rack and leave to cool completely.


Mint Buttercream:

Grab your second large mixing bowl, spatula, wooden spoon/electric hand whisk and your butter.

Place your butter into your mixing bowl and mix until soft (about two minutes).

Now, place in your icing sugar and mix together until smooth.

Grab your peppermint extract and add your cream.

Add your peppermint extract and one tablespoon of cream to your icing and mix until your icing is light and creamy, but stiff enough to hold its shape.

NOTE: Adding extra cream, one tablespoon at a time, if needed.

Grab your green food colouring and add, a little bit at a time, to your mixture until it reaches your desired colour.

Spoon the icing into a piping bag fitted with a star nozzle.

Watch the video for how I prepare my piping bag.

Once your cupcakes have fully cooled, pipe a design on to each of your cupcakes. I did this by starting from the middle and piping in a spiral outwards and doing the opposite as well.

Leave your cupcakes off to the side so that the icing can set. You can also place them into the fridge to set quicker if you are short of time.


Decorate:

Grab whatever you are using as decoration for your cupcakes.

How your decorate your cupcakes and what with is completely up to you, however I did mine by first placing my cupcake onto a plate.

Then, getting a handful of sprinkles and sprinkling them onto my cupcake. After I had done that I took the cupcake off the plate, and poured the sprinkles that didn’t make it back into my sprinkles bowl so I could use them again.

I then placed some of my dolly mixture sweets onto my cupcakes, pressing them down lightly so that they stick on better, in any design I fancied.

Finally, I placed a lollipop into the middle of each cupcake.

Serve and enjoy!



Previous Video: https://youtu.be/K9ACZrmFLUQ

Previous Baking Video: https://youtu.be/tc9u4DXW-FE

My Channel: https://www.youtube.com/channel/UC-fVUfgy6eRPcyQTOMkG-Zg



Social Media:

Instargram: https://www.instagram.com/vickiiesadventure/

Pinterest: https://www.pinterest.co.uk/vickiie1945/



Shopping:

Gluten Free Self-Raising Flour (One Pack): https://amzn.to/30i4Xcg

Gluten Free Self-Raising Flour (Five Packs): https://amzn.to/3ac23dQ

Scales: https://amzn.to/3a6Z32b

Mixing Bowl: https://amzn.to/30hHIzb

Wooden Spoon: https://amzn.to/30jQInb

Electric Hand Whisk: https://amzn.to/2uMRQ7j

Spatula: https://amzn.to/2TlmZZD

Cooling Rack: https://amzn.to/2uMSCBe



Inspiration From:

Cupcake Heaven Magazine - their Summer issue



Thank you sooo much for watching! Subscribe for more videos!

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