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
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)
- Preheat the oven to 180°C
- Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Lightly mix together
- 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
- Line a cupcake tray with cupcake liners and divide the batter between them.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean
- When baked transfer to a wire cooling rack and allow to cool completely before icing
- 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
- 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
I am hosting two Pink Ribbon events within the next month (one at work and one with friends), so thought I would give some Pink Ribbon Shortbread a try. It was the first time I’ve ever used royal icing, and I think they turned out pretty well!
The shortbread recipe is from here and the icing recipe is from here, thanks to good ol’ Chelsea.
250g butter, softened
3/4 cup icing sugar
1/2 cup cornflour
1 1/2 cups standard flour
Please double check that all of your ingredients are gluten-free.
Icing (Makes 1 1/2 cups)
2 egg whites
2 tablespoons cold water
1 tablespoon strained lemon juice (no pips or fibre)
2 ½ cups icing sugar
Please double check that all of your ingredients are gluten-free.
- Preheat oven to 150°C bake (140°C fan forced). Grease oven tray or line with baking paper.
- Beat butter and icing sugar until pale and fluffy.
- Mix in cornflour and flour until the mixture comes together and forms a dough.
- On a floured surface, roll out dough to 1 cm thick and cut into shapes using biscuit cutters. Alternatively, roll dough into a log and slice into rounds, using a floured knife to prevent sticking.
- Place on prepared tray and bake 25 – 30 minutes, until shortbread is pale but crisp.
- Cool on a wire rack.
- Place all icing ingredients into a large bowl and beat with an electric beater until fluffy, thick and shiny.
- Spoon icing into a piping bag (or you can use a small ziplock plastic bag with a small hole cut out of the corner).
- Pipe onto biscuits for decoration.
- Store in an airtight container.
I added some Misty Day Potions Pitaya powder to my icing in order to make the pink tone for the Breast Cancer awareness ribbon.
Note: Contains raw egg whites – not suitable for pregnant women to eat and those on restricted diets.
I recently had an event where I needed to take a plate for a shared meal and I decided to make a cake! I found this recipe online and altered it to my desire (but in reality just used what I had in the fridge already).
You’ll see that the icing doesn’t have any quantities written alongside the ingredients – this is because it depends on how much icing you want and how thick you like it to be. My suggestion is to start small and slowly build it up, so you have lots of room to play with. Enjoy!
Gluten-Free Vanilla Cake
1 cup Chelsea low GI cane sugar
2 teaspoons vanilla essence
1 1/2 cups Edmonds gluten-free flour
1 3/4 teaspoons Edmonds baking powder
1/2 cup Lewis Road Milk (I used pure organic ‘Light’)
- Preheat oven to 180 degrees
- Grease/flour a 23cm x 23cm cake pan (or line a muffin pan with paper liners if you want to use the batter for muffins).
- In a medium bowl, cream together the sugar and butter.
- Beat in the eggs, one at a time, then stir in the vanilla essence.
- Combine the flour and baking powder and then add to the creamed mixture and mix well.
- Finally, stir in the milk until mixture is smooth. Pour or spoon into the prepared pan.
- Bake in preheated oven for 30 to 40 minutes. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
- While you let it cool, make the icing. Quantities are as desired.
- Melt a small portion of butter and mix in the cream cheese until you have a smooth consistency. You can add more butter later if you need to thicken the icing.
- Add in icing sugar as necessary to make the desired thickness and amount of icing.
- Once cooled, ice the cake and decorate as desired before serving.
I topped mine with fresh blueberries and passionfruit – delicious!!
I’m a big fan of baked goods. I am also a big fan of chocolate. These gluten-free banana chocolate chip muffins are a perfect combination of them both.
As part of my self-care journey and wanting to become healthier, I’ve been trying to make small alterations in my diet. This has become increasingly important as I strive to rid my body of Reactive Arthritis (read more about that here).
When searching for a baked good I could take along to work, I stumbled upon this Chelsea Sugar recipe for these banana and chocolate chip muffins and decided to mix it up a little. In the recipe below, you’ll see the ingredients I chose to use, making it slightly healthier for me. I am trying to be conscious of the food that I put into my body – especially in meals or baked goods that I make from scratch.
Gluten-Free Banana Chocolate Chip Muffins
1 3/4 cups (220g) Edmonds gluten-free flour
1/2 cup (110g) Chelsea low GI cane sugar
1 tablespoon Edmonds baking powder
1/2 teaspoon Mrs Rogers Himalayan pink salt
1/2 cup Whittakers fair trade 72% dark chocolate, cut into chips
1 Bioland organic egg
1/4 cup (65ml) Lupi Organic Extra Virgin Olive Oil
1/4 cup (65ml) Anchor lactose-free milk
1 cup mashed fair trade bananas (purchased from Pak’nSave)
- Preheat your oven to 180 degrees.
- Place muffin cases into the muffin tin, or grease as necessary.
- Measure flour, sugar, baking powder, salt and chocolate chips into a large bowl and mix thoroughly.
- Make a well in the centre of the dry ingredients bowl.
- Beat the egg in a small bowl, until frothy. Mix the oil, milk and bananas in the same bowl.
- Pour the wet mixture into the well of the dry mixture.
- Stir the dry and wet mixture together, only to moisten. Be aware that the batter will be lumpy.
- Fill muffin cups 3/4 full.
- Bake for 20 to 25 minutes.
- Let cool and serve (you may wish to sprinkle some icing sugar on top before serving).
I hope you enjoy your muffins – let me know how they turn out!