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Gluten Free Dairy Free Apricot-Craisin Cupcakes

Updated on January 2, 2013
BlossomSB profile image

Bronwen is interested in food, diet, and creating recipes, as she has prepared family meals and organised church and home functions.

Yummy Apricot-Craisin Cupcakes
Yummy Apricot-Craisin Cupcakes | Source

Gluten Free Dairy Free Recipes

It's not always easy to find recipes that are both gluten free and dairy free, but people who are allergic to both gluten and dairy really need to be able to enjoy the simple things of life like these delicious cupcakes. This recipe fulfils these requirements and it is also nutritious with both apricots and craisins in the recipe.

'Craisins' is actually a brand name. The manufacturer does add sugar as the cranberries are rather tart, so if sugar is a problem, it would be best to purchase the dried cranberries from a health food shop.

The cranberries are dried in a similar way to raisins. They contain antioxidants and even when dried they continue to be very useful for reducing inflammation, the chance of stroke, heart disease and cancer risk. They can also reduce the reoccurrence of urinary tract infection.

These Apricot-Craisin Cupcakes are surprisingly moist and tasty. As the person I first made these for cannot have much sugar either, I did not add a topping. However, they would be even more attractive with a topping. You may have a favourite of your own that you can decorate them with, but at the end I will give the instructions for a topping that you may enjoy.

Cook Time

Prep time: 10 min
Cook time: 25 min
Ready in: 35 min
Yields: Eighteen cupcakes

Rate these apricot-craisin cupcakes

4 stars from 1 rating of Apricot-Craisin Cupcakes


  • 80 grams dairy free margarine, e.g. Nuttelex
  • 2 large eggs, or 3 small ones; choose organic if possible
  • 2 tablespoons Golden Syrup
  • 410 gram can Pie Apricots, unsweetened (chopped up a little)
  • 4 tablespoons oil, sunflower or olive are good
  • 350 grams rice flour, brown is best
  • 1 stick 'Natural' sugar, or another sweetener
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons baking powder, wheat-free/ gluten free
  • ½ teaspoon cinnamon powder
  • 80 grams craisins
  • ¼ cup water


  1. Preheat the oven to 190 degrees C.
  2. Place the paper patty pans on an oven tray and place them in the oven for a moment to make sure they are the right shape. Allow them to cool before adding the mixture.
  3. Mix together the dry ingredients: the flour, sweetener, bicarbonate of soda, baking powder and cinnamon.
  4. Soften the margarine and add in the eggs, Golden Syrup, pie apricot and oil. Beat together well.
  5. Add in the water and dry ingredients. Mix well. Spoon the mixture into the patty pans and put straight into the oven. Cook for about 25 minutes.


These Apricot-Craisin Cupcakes are moist and good to be served as they are, but a topping can add to their appearance and flavour. A simple topping of any kind may be added after they are cooked and cooled, so long as the ingredients are within the diet range. One suggestions is:

Apricot-Yoghurt Topping:

Ingredients: 2 tablespoons of chopped apricots (reserved from those prepared for the cupcakes)

¼ small tub unsweetened yoghurt (dairy free, otherwise Greek works well)

¼ stick Natural or the equivalent of a sweetener substitute (1 tablespoon of sugar may be used if appropriate for the person's diet)

Method: Beat all the ingredients together until smooth.

Spoon onto the cupcakes (or use an icing-bag with a big nozzle to make it more attractive).

Top with a single craisin or other suitable decoration.

Apricot Topping
Apricot Topping | Source


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    • BlossomSB profile imageAUTHOR

      Bronwen Scott-Branagan 

      7 years ago from Victoria, Australia

      GusTheRedneck: I think they taste fine. I'd love to know if you try them and what your opinion is.

    • GusTheRedneck profile image

      Gustave Kilthau 

      7 years ago from USA

      "BSB" (BlossomSB) - If those little cakes taste as good as they look, you will receive the blessings of many - mine included.

      Gus :-)))

    • BlossomSB profile imageAUTHOR

      Bronwen Scott-Branagan 

      7 years ago from Victoria, Australia

      By Lori: I think she would. I do and I don't even need to eat gluten-free. What I like is that they are moist, as most cakes and cookies I've tried that are gluten-free seem to be very dry.

    • By Lori profile image

      By Lori 

      7 years ago from USA

      Nice - my daughter has to eat gluten-free. She would probably like these.

    • BlossomSB profile imageAUTHOR

      Bronwen Scott-Branagan 

      7 years ago from Victoria, Australia

      They are delicious. I hope you enjoy them.

    • Emma Harvey profile image

      Emma Kisby 

      7 years ago from Berkshire, UK

      These look delicious - I must try and have a go at making them. Thanks BlossomSB!

    • BlossomSB profile imageAUTHOR

      Bronwen Scott-Branagan 

      7 years ago from Victoria, Australia

      MsDora: I'm glad you found it and hope it will be useful.

    • MsDora profile image

      Dora Weithers 

      7 years ago from The Caribbean

      Thanks for this gluten free recipe. You're right--good ones are not easy to find. This sounds interesting.

    • BlossomSB profile imageAUTHOR

      Bronwen Scott-Branagan 

      7 years ago from Victoria, Australia

      Frank Atanacio: Thank you, Frank!

    • Frank Atanacio profile image

      Frank Atanacio 

      7 years ago from Shelton

      great little share blossoms rated it a five!

    • BlossomSB profile imageAUTHOR

      Bronwen Scott-Branagan 

      7 years ago from Victoria, Australia

      mours sshields: Yes, I don't have those problems, but I have a grandchild and friends who do and some of the food is really tasteless and boring.

      teaches12345: What I like about it is that as well as tasting good they are moist as some I've tried to make have been very dry.

      Thank you both for your comments.

    • teaches12345 profile image

      Dianna Mendez 

      7 years ago

      This recipe looks so good. I have never heard of these before but the fact that they are gluten and dairy free is a plus for me. Thanks for the idea.

    • profile image

      mours sshields 

      7 years ago from Elwood, Indiana

      A person sometimes doesn't see too many dairy-free and gluten-free recipes. Thanks for sharing! They look really good!

      Marcia Ours

    • BlossomSB profile imageAUTHOR

      Bronwen Scott-Branagan 

      7 years ago from Victoria, Australia

      billybuc: It is different, but there seem to be so many people around these days who can't tolerate gluten and dairy that we need to be creative when they come visiting.

      shiningirisheyes: After my visitors left I'm afraid I ate four of them! They are yummy.

      tobusiness: Thank you for your kind comments.

    • tobusiness profile image

      Jo Alexis-Hagues 

      7 years ago from Lincolnshire, U.K

      Blossom, just the sight of these have me salivating, looking delicious definitely one to try for sure, bookmarking and sharing.

    • shiningirisheyes profile image

      Shining Irish Eyes 

      7 years ago from Upstate, New York

      Blossom - these look so yummy. Thanks for the healthy alternative recipe.

    • billybuc profile image

      Bill Holland 

      7 years ago from Olympia, WA

      Now there is a combination I have never heard of. Thank you for this; I'm filing this away for the Christmas baking session.


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