NUT FREE CUPCAKES RECIPES
NUT-FREE CHOCOLATE CUPCAKES – EIGHTY 20 NUTRITION
Provided by Donna Crous
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 180ºC
- In a large bowl combine all the wet ingredients and whisk well.
- Add the dry ingredients and mix well, then add the chocolate chips.
- Distribute the batter evenly between 6 cupcake cases, two sandwich tins or mini bundt tins.
- Bake for 20-25 minutes
- Remove and leave to cool
Nutrition Facts : Calories 200.1 kcal, FatContent 13.97 g, TransFatContent 0.01 g, CholesterolContent 79.98 mg, CarbohydrateContent 16.31 g, ProteinContent 3.79 g, FiberContent 2.17 g, SugarContent 13.14 g, SaturatedFatContent 10.47 g, SodiumContent 146.46 mg
NUT-FREE CARROT CUPCAKES RECIPE | DELICIOUS. MAGAZINE
These nut-free carrot cupcakes are slathered in cream cheese icing. Serve as part of a nut-free afternoon tea or kids’ party spread. Food editor Jen Bedloe says: “They look truly elegant stacked up on a tiered cake stand. The cupcakes keep well and are wonderfully moist – a joy to eat.” If you like the look of these cupcakes, you’ll love our cappuccino cupcakes (also nut free).
Provided by delicious. magazine
Total Time 42 minutes
Prep Time 20 minutes
Cook Time 22 minutes
Yield Makes 22
Number Of Ingredients 20
Steps:
- Heat the oven to 180°C/160°C fan/gas 4. Using a wooden spoon, mix all the cupcake ingredients in a large mixing bowl until well combined. Use an ice cream scoop or dessertspoon to divide the batter equally among the cases. Bake for 20-22 minutes until a skewer pushed into the middle of a cake comes out clean and they feel springy.
- Leave the cakes in the trays until cool enough to handle, then put onto a rack to cool completely. Once cool, pop out of the cases (then repeat with another batch if making more).
- For the icing, use a wooden spoon to beat the butter in a mixing bowl until soft and fluffy. Beat in the cream cheese, then sift over the icing sugar and beat until smooth and until well combined. Spoon/pipe onto the cooled cupcakes and top with sugar flowers.
Nutrition Facts : Calories 270kcals, FatContent 15.9g (5.6g saturated), ProteinContent 3.5g , CarbohydrateContent 27.7g (19.9g sugars), FiberContent 0.9g
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