November 5, 2019

Vanilla cupcakes topped with mini doughnuts! (Gluten & dairy free)

My vanilla cupcakes are gluten and dairy free and are topped with a delicious dairy free vanilla butter cream, mini sugar doughnuts, & a chocolate sauce drizzle. They are definitely a crowd pleaser and the perfect indulgent treat. If you do make these then don’t forget to tag me in your photos over on social media!

You will need:

For the cupcakes:

You will also need 12 cupcake cases and a cupcake tray

175g caster sugar

175g dairy free butter (I used Stork ‘Perfect for Baking’ butter)

175g gluten free self raising flour (I used FREEE by Doves Farm)

3 medium eggs

1tsp vanilla extract

1/2tsp baking powder

1/4tsp xanthan gum

For the mini doughnuts:

You will also need a mini doughnut tray, click here for the tray I use.

75g gluten free self raising flour

1/4tsp baking powder

1/4tsp sea salt

55g caster sugar

1 egg

60ml almond or soya milk

1/2tsp vanilla extract

1tbsp sunflower oil

2 tbsp melted dairy free butter

Granulated sugar

For the buttercream:

300g icing sugar

1tsp vanilla extract

150g dairy free butter (Story perfect for baking is great for this)

Extras:

Melted dairy free chocolate or chocolate spread

Method:

  1. Preheat your oven to 180°C and add your cupcake cases to your tray.
  2. In a large mixing bowl make your cupcake mixture by adding your dairy free butter and caster sugar and mixing with an electric whisk until light and fluffy. Add your eggs and continue to whisk.
  3. Add your self raising flour, vanilla extract, baking powder and xanthan gum and mix well until fully combined using a wooden spoon.
  4. Spoon your mixture into the cupcake cases, you will need around 1tbsp of mixture per cupcake case. Bake in the oven for around 20 minutes, until golden brown and an inserted knife comes out clean.
  5. Whilst your cupcakes cook make your doughnuts. Start by greasing your mini doughnut tray using a little oil.
  6. Combine your self raising flour, salt, baking powder and sugar in a large mixing bowl. In a separate bowl whisk your almond milk, egg, sunflower oil and vanilla extract. Add your dry ingredients to your wet ingredients and mix well.
  7. Pour the doughnut batter into your mini doughnut tray and bake in the oven for around 8-10 minutes until golden brown and cooked through.
  8. Leave your cupcakes and doughnuts to cool. Once cool brush your mini doughnuts with dairy free butter and dip in sugar.
  9. Make your buttercream by combining your dairy free butter, vanilla extract and icing sugar with an electric whisk. (It may not seem like its coming together but it will after a few minutes, add 1 tbsp of soya milk if needed).
  10. Spread or pipe the buttercream onto your cupcakes (depending on how neat you would like them). Drizzle over some dairy free chocolate or chocolate spread and pop your mini doughnut on top!

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

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