Wednesday, 12 November 2014

Raspberry Swirl Butterfly Cupcakes- Gluten and Dairy Free

Hey guys, we are in November now and if you are having Summer-time sadness, I have an inspired recipe to bring back a little bit of the Summer. By bringing back Summer, I mean bunging in a few Summery fruits in cake mix ha! I joke, but seriously that is basically what it is. I have took Jemma's recipe from Jamie Oliver's youtube page (view here) and adapted it to be dairy free as well as gluten free! Even the buttercream is gluten and dairy free too. This was the first time I had tried this recipe and they tasted so good! Will be making them in the very near future indeed. On to the ingredients...


Raspberry Goo:
300g frozen or fresh raspberries or any fruit of your fancy.
1/2 cup of sugar

Cake Mix:
125g gluten free flour mix (I used Dove's)
125g caster sugar
Pinch of xanthan gum
125g of dairy free butter (I use Pure's sunflower spread)
2 eggs
1.5 tbsp almond milk or soya

Butter Icing:
140g dairy free butter
280g icing sugar
1-2 tbsp almond milk


1. Heat raspberries and sugar in a sauce pan and simmer for 25-30 minutes.
2. Sieve the whole raspberries so you are left with a goo/raspberry liquid.
3. Leave to cool till later.
4. Mix butter, sugar, flour and xanthan gum for the cake mix in one bowl.
5. Add eggs and milk and mix till smooth.
6. Add a tbsp of raspberry goo to your cake mix and swirl gently in.
7. Be careful not to mix the goo in too much with the cake mix.
8. Add the cake mix to your muffin trays and bake at 180 degrees for 20 minutes.
9. Once cooked leave to cool.
10. Mix your butter and icing sugar for the topping.
11. Add the milk and whisk till nice and thick.
12. Add a bit of the goo again to the butter icing, being careful not to mix too much.
13. Cut circles out of your cakes and add the butter icing to the left over holes.
14. Cut the circles in half to create wings and place them in the butter icing.

These are by far the best cakes I have tried in a long time. I have been figuring out what cake to make for my 21st and I think I am going to make loads of these bad boys. If you try this recipe out, feel free to tweet me up with your pictures at

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