Today I decided to make nine cupcakes to decorate, I found the following recipe, which is ideal for children to make, with the supervision of an adult:
-3 eggs (170gr) (I find that organic eggs give a richer taste to the cake.)
-6 oz (170gr) granulated white sugar
-6 oz (170gr) self raising gluten-free cake flour
-6 oz (170gr) dairy free pure spread (the new buttery taste gives a fuller flavour )
-1/2 tsp baking powder
-1 tsp or to taste, vanilla extract
I put cupcake cases into a cake tin, I used gold and silver cupcake cases this time, but any design or colour will work.
I weighed and sieved the gluten-free flour and also passed the baking powder through the sieve, and added the remaining ingredients. Make sure you crack each egg in a bowl on its own to inspect for freshness and any eggshell, take any eggshell out if you see any, before adding it to the bowl. I mixed all the ingredients together by hand with a wooden spoon, taking care to get rid of any lumps, until I had a smooth consistency.
With two spoons I filled the nine cupcake cases evenly with the cake mix.
Preheat the oven to about 160 degrees C (fan oven) and once hot, bake for 30 minutes or until a fork comes out clean, this means the cakes are properly cooked. Should the fork come out with cake mix sticking to it, leave it in the oven for a few more minutes, clean and dry the fork and repeat until the fork comes out clean.
Leave to cool in a safe place, (you don’t want your pet to eat it).
Make sure the cupcakes are completely cooled down before decorating.
I used ready-to-roll icing (I find Renshaw has a nicer taste than a supermarket’s own brand) in vibrant colours, plus sprinkles and cake decorations.
To get a marble effect, take three colours of icing in strands. Twist and fold together, repeat this a few times. Then follow the instructions below for plain colours.
For plain colours, roll a ball of icing in your hands and then flatten it out until it’s the size of your cupcake. Put it onto the cupcake and gently press it down, and trim off any excess icing. Between different colours of icing, make sure you wash your hands and dry them thoroughly with a white tea towel or kitchen towel. Be aware of any fabric or clothing that may shed fibres, otherwise the colours get stained.
Glue on the decorations with edible glue or water, use the edible glue sparingly, if not the decoration will slide off the cupcake quicker than you can catch it! I use icing and sprinkles for dots, eyes or scales etc.
Finish off by spraying edible glitter everywhere!
© Noah de Hoogh 2020
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