Daffodil Day Fundraiser + Vegan/GF cupcake recipe

Although I have changed roles at work and am no longer ‘in charge’ of social events like the Pink Ribbon Fundraiser we held in July, I still love to be involved! I helped my successor (the lady who now has my previous role) organise a fundraiser for Daffidol Day. The Cancer Society of New Zealand’s Daffodil Day symbolises hope for 1 in 3 New Zealanders affected by cancer and the donations raised from fundraisers like this go towards vital scientific research into the causes and treatment of all types of cancer, as well as providing a wide range of support services, education and awareness campaigns/programmes for people affected by cancer in our area. If you’d like to learn more about this – click here.

My contribution to the morning tea was some delicious cupcakes. Someone at work is vegan, so I thought I would give some vegan/gluten-free cupcakes a try so we could both enjoy a treat (and a few others who are also GF at my work). I know what it’s like to turn up to an event and the only thing you’re able to eat is what you brought to the table!

I found this recipe from a vegan website and adapted it to suit my requirements.

Vegan/Gluten-free Lemon Cupcakes

Prep Time: 20 mins | Cook Time: 25 mins | Yield: 12

INGREDIENTS

For the cupcakes:

  • 1 and 1/2 cups (220g) gluten-free flour
  • 1 cup (200g) low GI sugar
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup (240ml) Soy Milk (or other non-dairy milk)
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 tbsp white vinegar
  • 1 tsp vanilla essence
  • 2 tsp lemon juice (freshly squeezed)
  • 1 tbsp lemon zest

For the icing:

  • 3 cups (360g) icing sugar
  • 1/3 cup (75g) Olivani
  • 2 Tbsp Lemon Juice (freshly squeezed)

INSTRUCTIONS

  1. Preheat the oven to 180°C
  2. Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Lightly mix together
  3. Then add the soy milk, oil, vinegar, vanilla, lemon juice and lemon zest. Whisk briefly with a hand whisk to combine properly and remove any lumps. Do not over mix
  4. Line a cupcake tray with cupcake liners and divide the batter between them.
  5. Bake for 25 minutes or until a toothpick inserted into the center comes out clean
  6. When baked transfer to a wire cooling rack and allow to cool completely before icing
  7. Prepare your icing by adding the icing sugar, Olivani and lemon juice into a bowl and mix. If it’s too thick, add a little more lemon juice (a couple of drops at a time) until you reach the right consistency
  8. Pipe the icing onto the cupcakes – I added yellow food colouring to the icing and also added a slice of kiwifruit on top to add some extra moisture an make it look kind of like a flower
  9. Enjoy!

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