Gluten and Dairy Free Butterfly Kisses

www.meandmyibs2.blogspot.com

This recipe is taken from the free app "Olympia Delicious Desserts".

I must admit I didn't use the "mock cream" for the fairy cakes because for some reason mine curdled. This has happened before and I don't know why, is it because the type of the brand I use or because the spread was cold? Any ideas, please?  I used just plain icing sugar mixed with a little water to "glue" the wings and it seem to go down very well with my guests...

Ingredients:

For the cupcakes

• 100g dairy free spread
• 1/2 c caster sugar
• 1 c gluten free self-raising flour
• 1 tsp baking soda
• 1/2 c rice milk
• 1 egg
• 1 egg white
• 2 tsp vanilla essence

For the icing

• 1 c icing sugar
• 2 tblsp dairy free margarine
• 2 tblsp rice milk

 For the topping

• 5 tsp strawberry jam

Method:

Preheat the oven to 200C. Cream together the sugar and the margarine, add the egg, the egg white and vanilla essence and beat for one minute. Sift the flour and baking soda together. Gradually add the flour and milk to the wet mixture and stir well. Pour into a 12 cupcake tin lined with paper cases and bake for 15-20 minutes.
While the cupcakes are cooking, beat together the icing sugar, margarine and rice milk. When the cupcakes have cooled carefully slice the tops off and cut them in half. Place a tablespoon of the icing on the base of the cupcake and place the two tops as wings on top of the cream. In the centre of the wings add a dollop of strawberry jam.