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My cupcakes are free for all; Gluten-free cakes are ideal for anyone, even those with allergies or intolerances.

Byline: Marie-Clare

Just because you have allergies or intolerances doesn't mean you can't enjoy a delicious cake.

I have many customers who come to me with the same issue - they find many shop bought 'free from' cakes are dry and tasteless. So I'm on a mission to create a cupcake that seems no different from an ordinary one for everyone can enjoy.

This recipe isn't too different from my original cupcake recipe. The main difference being that I've used gluten-free self-raising flour, added xanthan gum and a few tablespoons of juice from the mandarin, which adds both flavour and helps keep it moist. I've also used my tried and tested buttercream recipe, with again a little addition of mandarin juice for flavour then topped these cakes of with some juicy soft Mandarins from a tin.

I prefer to use tinned mandarins mainly because they are already peeled, soft and easy. No seeds or pip anywhere. They are also have a very subtle sweet flavour with a touch of sour making them the perfect complement to these delicate cakes.

I have gluten-free and celiac customers who buy a bunch of these cupcakes and freeze them in a Tupperware dish so they always have them at hand.

I'm told they are just as lovely even after freezing them.

MANDARIN CUPCAKES INGREDIENTS For the cake n8oz gluten-free self-raising flour n8oz caster sugar n8oz margarine n3 large eggs n1tsp xanthan gum n1 tin mandarins in juice For the buttercream n75g margarine n300g icing sugar nJuice from the mandarin METHOD 1 Pre heat he oven to 160c/ gasmark 3. Line a cupcake tin with cupcake liners 2 In a bowl mix together all of the ingredients for the cake and mix until smooth.

3Spoon 4 Cook in the oven between 14/18 mins depending on your oven. The cakes with go light golden brown. They don't seem to colour as much as other cupcakes. Leave to cool. This mixture should make around 24 cupcakes. So you can keep some in the freezer for a later date.

4In INGREDIENTS for the buttercream, adding more juice to thin. Now spoon onto the cupcakes or pipe using a star nozzle. Now add the mandarins and enjoy.

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Title Annotation:Features
Publication:Sunday Mail (Glasgow, Scotland)
Date:Feb 25, 2018
Words:368
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