These colourful little muffins – with their rainbow dotted sponges – are sure to brighten anyone’s day. What’s more they’re gluten and dairy free!
Makes: 12 muffins
Level of difficulty: Easy
Prep time: 20 mins
Bake time: 18-23 mins
Decorating: 15-20 mins
Total time: 53-63 mins
Ingredients for the muffins:
225g margarine
225g caster sugar
4 eggs
3 drops vanilla essence
250g gluten-free flour (Juvela white mix was used here)
1 tsp baking powder
200g coloured sprinkles [need to be made with additives]
Ingredients for the icing:
160g margarine
400g icing sugar
2 drop vanilla essence
1.5 tbsp rice milk
Coloured sprinkles (how many is up to you)
Please note; ball sprinkles (nonpareils) and natural flavouring sprinkles will lose their colouring when cooked. You therefore need to use sprinkles with additives – which are often available online.
Recipe:
- Leave the ingredients out for a few minutes until they’re at room temperature. This can help prevent the mixture from curdling.
- Set the oven to 170°C fan.
- Set the electric whisk to medium, and whip together the margarine and caster sugar, till it’s light and fluffy. Tip: It’s easier if you cut the margarine into smaller cubes.
- Beat the eggs separately and then slowly add them to the mix, along with three drops of vanilla essence – keep the whisk at a low-medium setting.
- Fold in the flour and baking powder a bit at a time. (To fold: scrape the bottom of the mix and place on top like you’re wrapping a gift). Keep going till completely mixed.
- Before placing the sprinkles into the mix, lightly coat them in flour, this will help prevent them sinking to the bottom. Next combine the sprinkles to the mix, and stir in gently.
- Finally, fill the muffin cases to just over two-thirds full, and cook for 18-23mins till lightly brown, and the sponge on the top bounces back when pressed.
Icing:
- Mix the margarine and icing sugar together – a fork will make this easier.
- Add the vanilla essence, and slowly add the rice milk to make the consistency softer. The icing shouldn’t be rock hard, but neither should it drop easily from the spoon. In the end you should be able to make soft peaks in the icing with the shape holding.
- When the muffins are cool apply the icing, and drizzle (or heap) the sprinkles on top.
