Thursday, September 27, 2012

Apricot, Sour Cream & Coconut Cupcakes Recipe

Apricot, Sour Cream and Coconut Cupcakes are soft, sweet and absolutely delicous. When covered with an apricot jam glaze they are quite appealing to the eye too. Just take care to ensure they are fully cooled before storing them in an airtight container to prevent them from collapsing.

Apricot, Sour Cream and Coconut Cupcakes - with Apricot Jam Glaze
220g self-raising flour
45g desiccated coconut
125g butter
230g caster sugar
2 eggs, lightly beaten
250mL apricot nectar
125g sour cream
1 tin apricot halves in juice (or 20 apricot halves)
80g apricot jam


Preheat oven to 180 degrees celcius and line muffin tin with paper cases
Sift flour into abowl
Add coconut.
Melt butter and sugar in a saucepan over low heat until sugar has dissolved. Remove from heat
Whisk egg, apricot nectar aand sour cream in a small bowl.
Add butter and egg mixtures to floue mixture.
Stir with a wooden spoon until combined.
Spoon mixture into muffin cases, placing an apricot half, cut side up, on top of each.
Bake for 15-20 minutes or until a skewer comes out clean.
Transfer to wire rack to cool.
Heat jamm in a small saucepan until melted. Brush a little jam over each cupcake.

Makes 20


Just desserts here 

Wednesday, September 12, 2012

Chocolate Walnut Cake Recipe (LF) (GF)

Chocolate Walnut Cake is soft, moist, crumbly and delicious. Full of chocolate bits, walnut pieces and covered in rich chocolate icing, this cake is indulgent yet surprisingly light. With the omission of standard flour in favour of rice flour and almond meal, this recipe is gluten-free as well as lactose-free. Just be sure to use gluten-free and lactose-free dark chocolate.

Chocolate Walnut Cake

140g margarine
140g caster sugar
85g dark chocolate (lactose-free, gluten-free), coarsely chopped
3 eggs, beaten
30g ground almonds
pinch of salt
100g rice flour
1 heaped teaspoon of baking powder
115g walnuts, roughly chopped
1tbsp strong black coffee

Icing Ingredients:
100g dark chocolate (lactose-free, gluten-free)
30g margarine
Walnut halves


Preheat oven 180 degrees celcius.
Cream margarine and sugar until pale and fluffy.
Slowly add eggs, flour, almonds and salt. Mix briefly.
Fold in baking powder, chopped chocolate, chopped walnuts and coffee.
Spoon mix into a greased and lined 20cm square or round springform pan.
Bake for 30 minutes or until firm to touch.
Cool inside tin for 15 minutes. Then lift out, remove the base with lining and put onto wire rack until cold.
Peel off lining.
Melt chocolate for icing with margarine in a bowl in the microwave. Stir until smooth.
Spread icing over cake and top off with walnuts placed around the edge.
Cut and place in airtight container until required


Just desserts here 

Saturday, September 1, 2012

Dark Chocolate Cupcakes Recipe (LF)

Chocolate cupcakes are just perfect for afternoon tea or as a treat when feeling a little peckish. These are made with lactose-free dark chocolate and lactose-free margarine then topped off with sprinkles and dairy-free chocolate butter cream icing (the recipe for which can be found here). Making them a special treat for my lactose intolerant partner.

Chocolate Cupcakes with Sprinkles and Dairy-Free Butter Cream Icing

150g margarine
200g dark chocolate (lactose-free)
185g self-raising flour
30g cocoa powder
285g caster sugar
2 eggs, lightly beaten
185ml water
Dairy-free Chocolate Butter Cream Icing


Sift flour and cocoa into a large bowl; set aside.
In a heat proof bowl, add margarine and chocolate.
Sit bowl over a saucepan of simmering water, making sure the bowl does not touch the water.
Stir the mixture constantly until melted.
Combine margarine and chocolate mixture with sugar, eggs and water. Mix well.
Add chocolate mixture to flour and cocoa.
Stir until well combined.
Heat oven to 180 degrees celcius.
Line 20 standard muffin holes with paper cases.
Divide mixture evenly among the cases.
Bake for 20-25 minutes, or until a skewer comes out clean.
Transfer onto a wire rack.

Once cooled, ice with butter cream icing and top off with sprinkles or chocolate hail.

Makes 20.


Just desserts here