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Confetti Cupcakes by Trish

trish's cupcakes

 

trish's cupcakes

From Failsafe Foodie’s blog:

(Check out the Failsafe Foodie blog as she has some absolutely gorgeous birthday party ideas.)

Confetti Cupcakes  (Gluten free, dairy free recipe)
(I doubled this so that there would be plenty)

Ingredients

Cake

  • 2 eggs (lightly beaten) or equivilent egg replacer
  • 1/3 cup rice milk
  • 1/2 tsp vanilla essence
  • 100mls canola oil (or other FS oil)
  • 1 1/4 cups flour (if your blend doesn’t contain it – add 1/4 tsp xanthan gum)
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1 Tbsp natural sprinkles (optional)

Topping

  • 3 Tbsp nuttelex
  • 1/4 tsp vanilla essence
  • 1 1/4 cups icing sugar
  • 1 Tbsp rice milk (optional)
  • cochineal (to desired colour)
  • Dollar Sweets Butterflies (Be aware the label says “contains ingredients derived from wheat”, although I can’t figure out what it could be)

Method

  1. Preheat oven to 180℃
  2. In a large bowl mix all dry cake ingredients
  3. Make a well and add all the wet ingredients
  4. Mix until just combined (if you want to use a mixer, just make sure you don’t over beat it)
  5. Spoon into patty pans and bake for 12-14 mins or until cooked and a skewer comes out clean.
  6. Cool on racks before icing
  7. Beat nuttelex and vanilla in a small bowl until soft and gradually add sifted icing sugar.
  8. Add rice milk if a softer consistency is required or more icing sugar for firmer icing (not too firm if you want to pipe it)
  9. Add cochineal drop by drop until you get the shade of pink you want
  10. Pipe or spread onto cold cupcakes and top with butterflies.