Gluten Free double Choc Cupcakes


These cupcakes are filthy naughty.  They taste amazingly decadent!  They are however not really the healthiest, the only “good” thing about them is that they are gluten free.   This is the type of food that I avoid baking because I know I’m going to end up having more than a taste test😁.  Great for a special birthday treat or something like that.  In fact I made these to take to my father in laws birthday afternoon tea.  He is a coeliac….and needless to say I scored a few more brownie points hehehe.


2 cups GF  self raising flour

1/4 cup cocoa

1/2 cup white sugar

1/2 cup brown sugar

250g chocolate chips

1/3 cup oil

1 cup milk

1 egg

1 tsp vanilla

How To Do It:

Preheat your oven to 180c and line a 12 cup muffin tray.  In a large bowl sift the flour and cocoa.  Add in the sugar and Choc chips, and give it a mix.  Meanwhile in a jug whisk your egg and combine with the oil of your choice, milk and vanilla.  Add this wet mix into the bowl, and stir thoroughly to combine.  Spoon into your prepared cupcake cases, and bake at 180 for about 25- 35 minutes. For the icing: 125g butter About 2 cups pure icing sugar 1 heaped tbs cocoa 1 tsp vanilla 1tbs milk Whip up the butter until light and fluffy.  Sift in the icing sugar and cocoa.  Then add the milk and vanilla.  Play around with these ingredients until you get your desired consistency.  Then pipe onto your cooled cupcakes and top with extra chocolate chips.

*These cupcakes can easily be made dairy free.  Use dairy free Choc chips and any milk you like instead of a cows milk.  For the icing, a Nuttelex butter substitute works great as well.


Gluten free Vanilla Coconut Cupcakes


Pink cupcakes are every little girls favourite aren’t they?  I  recently made these for my niece’s birthday to take to church.  Her Mother had already done the cupcakes to take to school and the birthday cake to have on her actual birthday.  So how many birthday cakes do kids actually need these days? I am so out of the loop.  When I was a kid we got one cake and trust me it wasn’t a functioning carousel with music included.  However I remember it so fondly and still loved it so much. Thanks Mum xoxo.  These can be made dairy free, (and pink icing is always optional). 🙂


2 cups Gluten free SR flour

1/2 cup desiccated coconut

1 cup caster sugar

1/3 cup oil of your choice

2 tsp vanilla extract

1 egg

1 cup milk of your choice

How To Do It:

Preheat your oven to 180c and line a 12 cup muffin tray with your prettiest pink liners.  Sift the flour into a large bowl add in the coconut and sugar and stir to combine.  In a jug combine the oil, milk, vanilla and whisked egg.  Pour the wet ingredients into the flour mix and mix well.  Spoon into your prepared cupcake liners and bake for about 25 minutes.  Allow to cool in the pan for five -ten minutes before cooling fully on a wire rack.  Once fully cooled you can ice them.


For my icing I used

125 g butter

2 cups pure icing sugar

1 tsp vanilla extract

1 tbs milk

5 drops pink food colour

and top with coconut chips

enjoy 🙂

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! 🙂

Basic Gluten Free Banana Muffins

I bought a 13kg box of bananas on special for $9! at Charlies Fruit Market at the weekend so needles to say I had to make some banana muffins that used up some actual bananas, not just 1 Banana to 2 cups of sugar. So armed with kilos of bananas I went into my little kitchen to start baking. This is a very basic recipe that I found on best recipes I changed it a little (as I do). Anyway its a great recipe that lends itself to endless variations. I was very pleased with the end result, these muffins were light and fluffy, and I intend to make plenty more. So stay tuned there are probably plenty more Banana recipes on the way. This was what I ended up making and they were YUMMO.


The Recipe:

3-4 ripe medium size Banana’s (I used 3 large)

2 free range eggs

60 butter melted

1 tsp vanilla extract

1/4 cup of milk (cow’s, coconut, soy)

1/2 cup caster sugar

1 tsp cinnamon

2 cups of GFSR flour sifted


How To Do It:

Preheat your oven to 180c and line a 12 hole muffin tray with whatever liners or papers you like. Melt down the butter in the microwave. Mash your Banana’s in a big bowl then add in the melted butter, eggs, Vanilla Extract, milk and sugar. Sift over the Gluten Free Self Raising Flour and cinnamon over the top, then mix well to combine. Spoon into the liners, they should all be about 3/4 full give or take, and place on the bottom tray of your preheated oven. Cook for about 25-35 mins, careful not to overcook as they are squidgy when you first pull them out so it can be confused for underdone. Best to test with a cake tester or toothpick, and wait till it comes out clean. Enjoy! :).