Dairy Free Fudge Cupcakes
These beautifully light and fluffy gluten free fudge cupcakes are the perfect gift, celebration cupcakes or teatime treats. The fudgy pieces and caramel drizzle make these cupcakes extra special. These are also dairy free and egg free as well as gluten free (vegan) but you can choose to use unsalted 'normal' butter and milk if you wish for t he recipe to be just gluten and egg free.
Servings: 6 large cupcakes
Calories: 571kcal
Ingredients
For the Fudge Cupcake
- 180 g gluten free self raising flour
- 125 g caster sugar
- 40 ml oil I use vegetable or sunflower I use vegetable or sunflower
- 80 ml dairy free milk I use soya milk
- ¼ tsp baking powder
- ¼ tsp bicarbonate of soda
- ¼ tsp apple cider vinegar or lemon juice optional but does add extra rise
- ½ tsp psyllium husk powder optional optional but does help bind
- 50 g dairy free fudge chopped, plus extra to decorate
For the Vanilla Buttercream
- 35 g butter or butter alternative I use Flora plant butter I use Pure blocks of 'butter'
- 2 tbsp dairy free milk
- 200 g icing/confectioners sugar confectioners sugar
For the Caramel Sauce
- 50 g light brown sugar
- 50 g golden syrup corn syrup
- 50 g unsalted butter or dairy free alternative I use Flora plant butter
- 80 ml dairy free milk I use soya milk
- 1 tsp vanilla extract
Instructions
To make your Fudge Cupcakes
- Preheated your oven to 200°C | 180°C Fan | 400°F | Gas 6
- In a large bowl or mixer, beat together the oil, dairy free milk, sugar and cider vinegar (if using) until light in colour.
- Now add the dry ingredients. The flour, baking powder, bicarbonate of soda and psyllium husk powder (if using) and beat again to a silky smooth batter that drops off the spoon easily.NOTE: don't worry, it will look rather sloppy.
- Add 6 cupcake cases to your cupcake/muffin tin (I actually double up my cases as this looks nice and helps to insulate). Spoon half the the batter evenly into each case.
- Next add half your chopped fudge pieces. Doing it this way will prevent fudge sinking to the bottom of each cupcake.
- Add the remaining cupcake mixture and top with the remaining fudge pieces.
- Pop into the oven and bake for 20mins.
- TOP TIP: as these cupcakes rise like mini souffles I stick a cocktail stick into the sides to check they're cooked through.
- Remove from the oven and once cool enough take the cupcakes out of the tin and transfer to a cooling rack, allow to cool completely.
To make the Caramel Sauce
- In a non stick saucepan, add all the ingredients and begin to stir on a medium to high heat until all the ingredients have melted.TOP TIP: use a big pan, the large surface area will reduce the time it takes to make the caramel sauce.
- Next, adjust the hob heat until you have a rolling boil. This step will only take 5 minutes so stir continuously to prevent any sticking to the bottom of the pan.NOTE: a rolling boil is when the liquid bubbles in the centre and forces the bubbles to the edge in a continuous rolling-outwards motion.
- Once you have a light coloured caramel sauce you can stop. As the caramel cools it will thicken (any splitting of the fats and sugars will be rectified by this beating motion).
- Pour into a glass jug or bowl, cool to room temperature ready to use later.
To make the Vanilla Buttercream
- Cream together the ingredients until you have a manageable light coloured buttercream.
- Scoop your buttercream into a piping bag with a nozzle of your choice and pipe liberally onto each cupcake.
- Finally decorate with fudge pieces and then drizzle the dairy free caramel sauce liberally over the top.
Nutrition
Calories: 571kcal | Carbohydrates: 96g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 107mg | Potassium: 89mg | Fiber: 3g | Sugar: 77g | Vitamin A: 441IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg