Sparkling Cupcakes

We are acting like school children here at Gluten Free Foods.

We cannot stop baking our easy peasy gluten free cupcakes just so that we can top them with our new gluten free Cake Sprinkles!





With 3 variations to choose from- including glittery and chocolatey ones- we now need to find as many opportunities as possible to show off our gluten free delicious treats!

You can join in too! Just make a batch of these easy gluten free Vanilla Cupcakes, top with icing and sprinkle them all over!


Ingredients:

• 110g/4oz butter or margarine, softened at room temperature 
• 110g/4oz caster sugar 
• 2 free-range eggs, lightly beaten 
• 1 tsp vanilla extract 
• 110g/4oz Barkat gluten free flour 
• 1-2 tbsp milk 
• Gluten Free Sprinkles

Method

• Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases. 
• Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract. 
• Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full. 
• Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack. 
• Spread with icing 
• Now for the fun bit- cover with as many sparkles as you'd like! 

Welcome Hazel- Our Customer of the Month

Hazel’s Experience- Customer of the Month

This month we hear from Hazel Robotham about how she enjoy her gluten free way of life.

When were you diagnosed with Coeliac?

 12 years ago, although I have had a food/chemical intolerance problem for much longer.

What’s the best thing about being gluten free?

People are starting to realise that gluten-free foods are in greater demand. I am so pleased that manufacturers such as Barkat are rising to the challenge with TASTEFUL Products!

What’s your dream gluten free product?

I already have my dream product. It is my homemade Blueberry muffins which I make using Barkat flour,  for breakfast with home-made Ginger and Rhubarb jam. I also love feta cheese and two small slices of locally farmed – organic – Pork Tenderloin.

What would your advice be to newly diagnosed Coeliacs?

Accept it; get on with it – but use common sense and research recipes and restaurants so that you can fully enjoy a gluten free diet.

What is your favourite Barkat prouct?

Barkat Flour- I use it to make all my favourite treats.

Hazel is a fantastic chef- so we have decided to feature two  of her delicious recipes:

Sugar and Gluten free Blueberry Muffins 

These muffins use the natural sweetness of apple and blueberry, and the surprising sweetness of parsnip, to replace any missing sugar.

MAKES 12

Ingredients

100g  marg, melted                                                                        

250g Barkat Gluten-free Bread Mix

2 eggs beaten                                                                                   

2 tsp Gluten-free baking powder

200 g blueberries                                                                            

1 apple, grated

1 small parsnip peeled and grated                                           

225 ml milk (I use Oatley as I cannot tolerate milk)

½ tsp vanilla essence

Method

1.    PREHEAT the oven to 180c/gas 4. 

2.    Sift the flour and baking powder into a large bowl, add the apple and parsnip and mix well, and then stir in the beaten eggs, melted marg, milk and vanilla essence and combine well.

3.    Gently fold through the blueberries. Spoon the mixture evenly into muffin cases or muffin trays.

4.    Bake for 20 minutes until golden.