With Christmas coming up I thought I’d start experimenting with some alcohol containing cupcake recipes. For mine I wanted a sweet flavour rather than a huge alcoholic hit so I used Koppaberg strawberry and lime gin. If you don’t have any flavoured gin to hand, I’m sure a standard gin will do as the coulis already has a fruity flavour. Makes 12 medium – large cupcakes.
Method Preheat oven to 160*C fan/180*C standard I use an all in one method for my cakes as I find this works better with the allergy free/special dietary ingredients. 1. Mix with a whisk in a large bowl the flour, dairy free spread, caster sugar, eggs, baking powder and vanilla extract until all combined and a smooth batter is achieved. Add food colouring if using it and mix again until pink/red. 2. Split the cake mixture evenly between 12 cupcake cases. 3. Bake in the oven for 20-25 minutes until a starting to brown and a bouncy consistency is achieved. 4. While the cakes are baking, start the coulis. In a pan on a low to medium heat mix the strawberries, raspberries, icing sugar and 4 tbsp gin. I recommend just using 2 tbsp of icing sugar, but add more if it looks watery. 5. Keep pan on the heat for approximately 10 minutes until fruit has collapsed into a coulis. 6. Mash up any larger lumps of fruit and use a blender if need be. 7. Allow cakes and coulis to cool. 8. In a clean bowl mix the buttercream, first cream the butter, then add icing sugar and slowly turn up the whisk speed. Then add the vanilla and gin and continue to whisk. 9. Cut a 20 pence piece size hole into the centre of the cool cupcakes, this should go about 2/3 of the way down into the cupcakes. 10. Syringe/spoon the coulis into the holes in the cupcakes, make sure they are pretty much full to the top. 11. Pipe the buttercream on top of the cakes in whatever pattern you like. (Sprinkle lime zest onto buttercream to decorate) 12. Serve and enjoy!
Ingredients 1 Large white onion cut into rings (I found batter sticks better to white than red onions) Vegetable oil 85g GF plain flour 1Tsp baking powder 1/2 Tsp salt 1/4 Tsp chilli powder 1 Tsp cajun seasoning 50ml almond milk 50ml water 1 Tbsp cornflour
Method Heat up enough oil in a pan to completely cover onions when dropped in. Mix together flour, baking powder, salt, chilli powder and cajun seasoning in a bowl. Add almond milk and water to form a thick batter that sticks to the back of a spoon. Put cornflour in a food bag with sliced onion and shake until onion gets a slight coating on. Shake off any excess flour. Dip the coated onions in the batter until generously coated. Add coated onions to hot oil and fry until crispy (depending on pan size you might need to repeat this process more than once until all onions are done). Drain off the excess oil, I used kitchen paper. Serve as a starter, side dish or a snack and enjoy!
Ingredients For meringue: 300g caster sugar 6 egg whites For topping: 400g of strawberries 150g of dairy free white chocolate 50g of dark chocolate 300ml of dairy free double cream
Method Preheat oven to 140*C Cover two baking trays with grease proof paper. In a mixing bowl whisk egg whites for about 4/5 minutes until a white fluffy foam is achieved. Gradually mix in the caster sugar about a tablespoon at a time until a white glossy consistency is achieved that forms stiff peaks when the whisk is removed. Split the mixture between the two trays, shaping into disks, with a thicker outer rim so they can be filled. Bake for 45 minutes – an hour. Bake until the meringue solidifies and is crispy on the outside, be careful it doesn’t burn. Allow both meringue disks to cool on a wire rack. Once cool, take one disk, top with half the topping ingredients; cream, strawberries, and melted white and dark chocolate. Then top this with the second meringue disk and top with the remainder of the toppings and serve immediately! Enjoy!
Ingredients 50g dairy free spread 95g GF plain flour 200ml water 3 eggs 3 tsp caster sugar Pinch of salt 110g of dark chocolate 400g of dairy free double cream (whipped)
Method Preheat oven to 200*C. Line baking tray with grease proof paper and grease. Sift flour onto a plate with sugar and a pinch of salt. Crack eggs into a bowl and beat. Melt dairy free spread on a low/medium heat and add the water. Bring pan to the boil. Remove from heat and add the flour mix, stirring together at a very fast pace. Return to heat and stir vigorously for 30 seconds until a dough like consistency. Remove from heat and allow to cool slightly and add the eggs, ensure the mixture is cool enough or you will essentially cook ans scramble the eggs. This will form a thick smooth paste. Pipe or use two small spoons to make a small ball of dough on the baking paper about 5cm in diameter. Repeat making even sized balls, spread out on baking paper, until all dough is used. *if dough is not thick enough, you can use baking tray for cakes/muffins to pipe the mixture into* Bake for 20-25 minutes until golden brown. Remove from oven and cool on a wire rack. Prick each profiterole with a thin skewer to allow steam to escape. Wait until chilled. Whip cream with a whisk until thick consistency achieved, can add icing sugar to sweeten. Pipe cream to fill each profiterole. Melt the dark chocolate on a plate over boiling water or more easily in a microwave but be careful not to burn it. Dip each profiterole into it. I also added edible glitter for extra decoration! Once chocolate is set, serve and enjoy!!