Gluten Free Dairy Free Apricot-Craisin Cupcakes
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.
Rate these 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
- Preheat the oven to 190 degrees C.
- 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.
- Mix together the dry ingredients: the flour, sweetener, bicarbonate of soda, baking powder and cinnamon.
- Soften the margarine and add in the eggs, Golden Syrup, pie apricot and oil. Beat together well.
- 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:
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.
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