National Cupcake Week

National Cupcake Week is dedicated to promoting the innovation of the industry and to helping the bakery business boost their sales.

The week, which has been running since 2013, is organised by British Baker magazine which is the only title to cover the whole of the baking industry.

Their aim is to try an encourage and celebrate exotic flavours and creative recipes of cupcakes from all over Britain.

We thought we’d do our bit for the gluten and milk free community and share some of our favourite free from cupcake recipes with you so you can celebrate national cupcake week in style!

– These delightful gluten free vanilla cupcakes come from our neighbours Delicious Alchemy, check out the recipe below:

gf cupcakes

For the cupcakes
1 x 400g Delicious Alchemy vanilla sponge mix
180g unsalted butter or dairy free alternative
3 large eggs
20ml water

For the buttercream
150g unsalted butter or 120g dairy free alternative
300g icing sugar
1½ tbsp milk or dairy free alternative
Sprinkles for decoration
For the cake
Preheat the oven to 180C/160C fan. Line a cupcake tin with 12 paper cases.

Make sure your butter (or dairy free alternative) is soft. Place the vanilla cake mix, butter (or dairy free alternative), eggs and water into a large bowl. Beat together with an electric whisk for 15 seconds. Stop, scrape down the bowl and mix for a further 10 seconds. Divide the mixture between the cupcake cases, filling three-quarters full. Bake for 18-20 minutes until risen and springy to the touch.

Leave to cool in the tin for 3 minutes before lifting out and leaving to cool completely.

For the buttercream
In a large bowl, beat the butter or dairy free alternative with a spatula or electric whisk until it is soft and smooth. Sift in half the icing sugar and mix well until combined. Sift over the remaining icing sugar and mix well, adding the milk or dairy free alternative as required, to create a soft spreadable icing. Beat well to make it light and fluffy.

To decorate
Spoon the icing into a piping bag fitted with a large star or plain nozzle. Pipe swirls of icing onto the top of your cooled cupcakes. Alternatively you can spread it on using a butter knife.

Decorate your cupcakes as desired. We love a scattering of colourful sprinkles.

– Great dairy free chocolate cupcake recipe from the wonderful Recipe Girl:

dairy free cupcakes


3 cups all-purpose flour
2 cups granulated white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
3/4 cup melted coconut oil, cooled (can sub vegetable or canola oil)
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water
1 cup dairy free mini chocolate chips (I used the “Enjoy Life” brand)


Preheat the oven to 350 degrees F. Line cupcake pans with 30 cupcake papers.
Sift the dry ingredients into a large bowl (flour, sugar, salt, baking soda and cocoa powder) and whisk to combine. Add oil, vinegar, vanilla and water to the dry ingredients. Whisk to combine the wet and dry ingredients. Stir in the chocolate chips.
Bake for 18 minutes, or until the cupcakes are firm to the touch in the middles. Let cool completely, and frost with your favorite dairy free icing. See the tips below for my icing recommendation!

– We’ll end with one for the dairy and gluten free cake lovers, we found this recipe on, take a look at how you can make these petit sponge cakes:

gluten and dairy free


180g plain flour
200g sugar
80ml vegetable oil)
240ml water
1 teaspoon gluten free baking powder
1 teaspoon gluten-free bicarbonate of soda
1 teaspoon vanilla
1 tablespoon vinegar or 1 tablespoon orange juice


Preheat oven to 180°C Oil and line a round cake tin.
Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
Pour the mixture into the prepared tin. The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
Decorate as desired.



Leave a Reply