Celiac-friendly Individual Cakes

Name: Celiac-friendly Individual Cakes
Total time: 1 h 15 min
Yield: 12
Ingredients: 1.667 cups Soy milk; 2 teaspoons White vinegar; 0.667 cup sunflower oil; 1.25 cups superfine caster sugar; 2 teaspoons vanilla extract; 1.667 cups Rice flour; 2 tablespoons Soy flour; 0.25 cup Corn starch; 1 teaspoon xanthan gum; 1 teaspoon baking soda; 1 teaspoon gluten-free Baking powder; 1.667 cups powdered sugar; 2 tablespoons Orange juice; 1 unwaxed Orange (thinly pared rind); Coconut flakes; Mint leaves

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Health Score:

4,1 / 10

Difficulty:

easy

Difficulty

Preparation:

1 hr 15 min.

Preparation

Calories:

375

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	375 kcal	(18 %)
Protein	3.26 g	(3 %)
Fat	13.92 g	(12 %)
Carbohydrates	61.35 g	(41 %)
Sugar added	37.26 g	(149 %)
Roughage	1.28 g	(4 %)

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more nutritional values

Vitamin A	2.67 mg	(334 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.19 mg	(2 %)
Vitamin B₁	0.13 mg	(13 %)
Vitamin B₂	0.05 mg	(5 %)
Niacin	2.17 mg	(18 %)
Vitamin B₆	0.2 mg	(14 %)
Folate	13.36 μg	(4 %)
Pantothenic acid	0.51 mg	(9 %)
Biotin	1.99 μg	(4 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	6.73 mg	(7 %)
Potassium	130.59 mg	(3 %)
Calcium	42.99 mg	(4 %)
Magnesium	39.67 mg	(13 %)
Iron	0.94 mg	(6 %)
Iodine	0.05 μg	(0 %)
Zinc	0.59 mg	(7 %)
Saturated fatty acids	1.57 g
Cholesterol	0 mg

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

Soy milk Orange juice

Ingredients

for

cupcakes

For the cupcakes: 1 ⅔ cups
Soy milk; 2 teaspoons
White vinegar; ⅔ cup
sunflower oil; 1 ¼ cups
superfine caster sugar; 2 teaspoons
vanilla extract; 1 ⅔ cups
Rice flour; 2 tablespoons
Soy flour; ¼ cup
Corn starch; 1 teaspoon
xanthan gum; 1 teaspoon
baking soda; 1 teaspoon
gluten-free Baking powder

For the icing: 1 ⅔ cups
powdered sugar; 2 tablespoons
Orange juice

To decorate: 1
unwaxed Orange (thinly pared rind); Coconut flakes; Mint leaves

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Preparation steps

For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole deep bun tin.

Whisk together the soy milk, vinegar, oil, sugar and vanilla in a mixing bowl.

In a separate bowl, stir together the flours, xanthan gum, bicarbonate of soda and baking powder.

Sift the flour mixture into the wet ingredients and whisk well until just combined.

Spoon the mixture into the paper cases. Bake for about 30 minutes, until golden and cooked through. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the icing: sift the icing sugar into a bowl and gradually beat in the orange juice to give a smooth coating consistency.

Spread on the cakes and leave to set.

Cut out small rounds from the orange rind and place in the centres of the cakes.

Arrange the coconut chips to look like petals and decorate with mint leaves.