Gluten Free Dairy Free Mandarin Cupcakes


Beautiful Mandarin’s are in season here and they are sweet, cheap and everywhere!  Once again choosing to incorporate in season fruit and veg into baking proves cheap and healthy. The more fruit /veg used means the less flour or other processed ingredients :). This recipes calls for about six – nine of these beauties, and is so easy.  The recipe is so basic it allows for plenty of variation.  You can alternatively use the same mixture for a cake possibly 23cm springform?


6 Mandarin’s peeled

4 eggs

1 tsp vanilla extract

1 cup caster sugar

1 1/2 – 2 cups GF SR Flour ( depending on your blend)

1 1/2 cups almond meal

How To Do It:

Preheat oven to 180c and either prepare your cake tin or muffin trays.  Blend the peeled Mandies in the food processor.  If your Mandies are seedless you can add the remaining ingredients to the food processor and combine there, before transferring to your tin or patty pan.  However, mine were not seedless so after blending I strained mine over the top of a large bowl to remove seeds.  Once seeds have been removed add the eggs, vanilla and caster sugar.  Once combined sift the flour over the top and add almond meal.  I made 20 cupcakes that baked for 30 minutes at 180.  If I were doing a cake I would probably adjust the temp to 170 and cook for about 45 mins.


1/4 cup coconut oil

1 tsp vanilla extract

2 cups sifted pure icing sugar (approx)

Melt down the coconut oil, then add vanilla, sift over the icing sugar.  Allow coconut oil to come back to room temp before icing, otherwise it will probably go everywhere :/.  You could use a spoon or knife to put icing on or you can pipe it on.

I decided to get a bit flash and put a single mandarin segment on top of each cupcake as well (mostly because I had so many) and managed to used another 3 Mandarines! Happy seasonal baking! 🙂


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