Tuesday, July 1, 2014

Gluten & Dairy Free Salted Caramel Popcorn Cupcakes

As you probably know by now, I've recently found out I have Coeliac Disease, so baking is a little...different nowadays!

I have lots of plans of converting old favourite recipes and concocting new and exciting recipes that fellow Coeliac sufferers probably thought they'd never eat again! Wish me luck!

salted caramel cupcakes

I made these cupcakes for my friend, Amanda's birthday a few weeks ago. Amanda has recently gone gluten and dairy free so finding baking that actually tastes nice can be hard to come by.

I decided to decorate six of the cupcakes as a few of Amanda's favourite things; her cats, guineapigs, Harry Potter, Katy Perry and Instagram.

Gluten Free Dairy Free Salted Caramel Popcorn Cupcakesgluten free dairy free salted caramel popcorn cupcakes Gluten Free Dairy Free Salted Caramel Popcorn Cupcakes

Gluten Free Dairy Free Salted Caramel Popcorn Cupcakes
Makes approx. 16 Cupcakes


1 cup gluten free flour mix (I use Healtheries)
¼ cup cocoa
¾ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 egg
¾ cup plus 2 tbsp. sugar
½ tsp. vanilla essence
¼ cup oil
½ cup almond milk mixed with ½ tsp. white vinegar
½ cup black coffee, cooled (made with ½ tsp instant coffee)

Dairy Free Salted Caramel Popcorn:
1/3 cup popcorn kernels
2 tsp. coconut oil
1 cup packed brown sugar
½ cup brown rice syrup (or natural maple syrup)
1/3 cup dairy free margarine
½ tsp. salt
1 tsp. vanilla
½ tsp. baking soda
¼ - ½ tsp. sea salt

Dairy Free Salted Caramel Buttercream:
1 cup almond milk
½ cup brown sugar
¼ cup white sugar
1 tbsp. brown rice syrup
1/8 tsp cream of tartar
¼ - ½ tsp salt (to taste)
200g dairy free margarine
4 tbsp. salted caramel
1 ½ cups icing sugar
½ tsp. salt (or more to taste)

  • Sift flour, cocoa, baking powder, baking soda and salt together in a large bowl.
  • In a separate bowl, beat eggs.
  • Add sugar and beat until light and fluffy.
  • Add vanilla and oil and beat until combined.
  • Slowly add buttermilk, coffee and dry ingredients, alternating between wet and dry ingredients.
  • Mix until combined and not lumpy.
  • Pour into cupcake cases and bake for 10-12 minutes or until skewer inserted comes out clean.

Dairy Free Salted Caramel Popcorn:
  • Heat coconut oil in a large pot on a high temperature.
  • Add popcorn kernels, cover the pot and shake the pot until popcorn stops popping, approx. two minutes.
  • Take off the heat and pour popcorn into a large bowl. Set aside.
  • Preheat oven to 120 degrees C and line two baking trays with baking paper. 
  • Combine sugar, brown rice syrup and margarine in a medium sized pot over a medium heat.
  • Stir until combined and bring to the boil. Let it boil for five minutes, stirring once.
  • Remove from the heat and add salt, vanilla and baking soda and quickly mix to combine.
  • Immediately pour the caramel over the popcorn and stir with a wooden spoon to coat popcorn evenly.
  • Pour the caramel popcorn onto the baking trays and spread out into a single layer, don’t be too worried if it bunches up as the caramel will melt down a bit in the oven anyway. 
  • Sprinkle with sea salt (a couple of pinches will do) and bake for approx. 20 - 30 minutes, stirring halfway. Check that the caramel doesn’t go too dark brown (this is what happened to my bottom tray of popcorn!)
  • Remove from oven and stir again, when popcorn is cool enough use your hands to separate popcorn so it’s not a big ball of caramely popcorn. 
  • Sprinkle a little more sea salt over the popcorn if desired (taste test!) and leave to cool on the trays for 10 minutes.
  • Popcorn will keep for one week in an airtight container.

Dairy Free Salted Caramel Buttercream:
  • Combine all ingredients except the salt in a medium sized pot over a medium heat (you want it to gently boil the whole time, so whatever setting that will be on your element).
  • Stir with a spatula until combined and gently bring to the boil for 25 minutes without stirring.
  • After 25 minutes, take off the heat, add the salt and mix until incorporated. 
  • Pour caramel sauce into a small glass jar (big enough to fit half a cup of caramel) and place the lid on top. Leave to cool before you add to the margarine.
  • In a medium sized bowl, beat the margarine until very light and fluffy on a medium-high speed, about five minutes.
  • Slowly add cooled caramel to margarine (I used 4 tablespoons of caramel) and beat until combined.
  • Sift in icing sugar and beat until incorporated. 
  • Add salt and beat until incorporated. 
  • Taste the buttercream along the way, if the mixture is too sweet or salty adjust with a little more caramel or salt. 
  • Fill a piping bag fitted with a large round tip half full with buttercream and pipe large swirls on each cupcake. 
  • Top each cupcake with a few pieces of popcorn and enjoy!

Caramel popcorn recipe source: The Sweet Life. Caramel sauce recipe source: Oh Ladycakes

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