So thats where this brainwave of an idea came from – cupcakes that look just like, and taste just like fondant fancies, but without the labour intensive icing. I didn’t have the time to spend another entire afternoon making about 40 fondant fancies, but at the same time didn’t want to disappoint – I want my girls to be proud of the food they eat and to experience their friends enjoying it too.
Well, after making them I did too! They were a real labour of love, but the girls found them so pretty that they wanted to take them in as a Friday treat for their school friends.
It’s lucky they like haribo! Anyway, so Friday cake day has become a tradition and most often the requested treat is cupcakes…. We have a few dear friends who bake so that both girls are included, and one family in particular who go to amazing lengths to ensure that little S doesn’t feel different but on the whole, if it’s not me baking, then they’ll end up with a bag of haribo whilst everyone else scoffs cakes. You may think that I’m way over the top baking goodies each week (unless it’s someone’s birthday and they’re bringing in homemade treats) but I think it’s so important for my girls (and those around them) to enjoy friendly treats which they can enjoy, rather than the special, weird foods everyone shies away from. This autumn term has reintroduced Thursday bake day into my life, the day when I bake goodies for the girls to take into school to share with their friends. They’re best decorated as near serving as possible as the rainbows have a tendency to droop and look sad over time – and no-one wants a sad rainbow!.Next you pipe some clouds out of a white buttercream and then insert the rainbow.A thick blue water icing is spread in top and let dry.Really very easy to create, these magical rainbow cupcakes are made on a light vanilla funfetti sponge, recipe above.Rainbow fizzy belts (these from Tesco are vegetarian and allergen free) 2/3rds fill the liners and bake for 18-20 minutes, until lightly golden and a knife comes out clean.Pour the wet ingredients into the dry and gently mix, until well combines.
In a separate bowl, mix together the oat milk, bicarb, lemon, vanilla and oil.Preheat the oven to 180 degrees Centigrade/Gas mark 5. Place liners in a cupcake tray.(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
BREAKTIME GINGER COOKIES ALLERGY FREE
I’m thinking that they’ll also be perfect for the next school bake sale – who could resist such a pretty temptation even if it’s free from milk, eggs, nuts and soya? I think these free-from beauties may be the first ones flying out the stall! Little S was VERY keen that we recreate them, they’d certainly make a wonderful Friday class treat. Little S and I spied some gorgeous stunning rainbow cupcakes on Pinterest – the kind of pretty, decorated cupcakes that you know will be irresistible to children. I think it’s time for a lovely, pretty, frivolous recipe – sometimes nothing fits the bill more than a bit of colourful magic and sparkles! I’m thinking of glitter, sprinkles, rainbows, unicorns and magic, surely no-one can resist that combination.
0 kommentar(er)
