Gluten- and Dairy-Free Cupcakes | Baking with Kids | Recipe | Kenwood Kids Club | Episode 101

coconut sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Brown sugar is more affordable and provides a similar sweetness.

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

All-purpose flour is cheaper but contains gluten.

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more budget-friendly.

dairy-free chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: regular chocolate chips

Regular chocolate chips contain dairy but are often less expensive.

Preheat the oven (temperature not specified).

In a mixing bowl, cream together stalk (plant-based butter) and caster sugar until light, pale, and smooth.

Add 4 medium eggs to the mixture, mixing in two at a time to combine well.

Add gluten-free self-raising flour and a 1/4 teaspoon of xantham gum to the egg mixture, mixing on low speed to avoid flour spilling.

Increase speed to combine until smooth, noting that overbeating is not a concern with gluten-free flour.

Add 1 teaspoon of vanilla bean paste to the mixture and mix until combined.

If desired, add 1-2 tablespoons of almond milk to loosen the mixture, mixing until smooth and combined.

Use a spatula to scrape down the sides of the bowl and ensure all ingredients are well mixed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens