Celiac-friendly Individual Cakes
1 hr 15 min.
- 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 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.