To My Littlest Boy on your first birthday,
I find it so hard to believe that it was one year ago today that you came into our world and in that time you have brought so much joy and happiness to our family. You have brought cheekyness and laughter and balance and love. You are my tiny boy with a big spirit. You complete our family so beautifully.
I love you my baby and can’t wait to see how you grow and learn in your second year,
Love your Mama.
This Gluten Free Cupcake recipe is different to the one I use to make a standard butter cake. This one can also be easily made dairy free if necessary. I am sending some of the mini cupcakes to the Child Care Center so it is easier if I make it Dairy and Gluten Free.
Food Sensitivity Friendly Mini-Cupcakes
125g Dairy Free Spread
125g Caster (Superfine) Sugar
2 tsp Vanilla Extract
180g Gluten Free Plain Flour
3 Tsp Baking Powder
125ml Almond/Rice/Oat milk
Preheat oven to 180 degrees Celsius (350 F) and prepare a mini cupcake tin with small cupcake papers.
Beat spread and sugar on medium until they are creamed then add Vanilla essence. Add eggs one at a time until thoroughly mixed in. Sift Flour together with Baking Powder and then add to batter mixture 1/3 at a time, alternating with milk. Fold in milk and flour between each addition. If the mixture does not have a smooth consistency gradually add in a little more milk until the cake batter is smooth but not runny.
Bake for 15 – 20 mins or until cake springs back when touched lightly on top. Allow to cool before icing.
Enjoy your Food Sensitivity Friendly Cupcakes with family and friends…and not caterpillars!
:: Daily Meditation :: What have you achieved today?
Ola Happy Mama! II know that you are probably feeling overwhelmed by that basket of washing and the kids are driving you nuts. But try and find 5 minutes to sit in silence and reflect today. Find quiet and peace and rest within yourself and congratulate on the amazing job you do each day – you deserve it!