I sincerely hope everyone had a good New Years! A couple of good friends had organised a soiree around there flat so, we ate Chinese food, played pool, Mario Kart and Wii bowling, sang a very drunk version of Auld Lang Syne with glasses of champagne and then walked home, dodging the drunk of the town centre.
I made mini cupcakes, simply vanilla cupcake recipe with vanilla butter cream plus something special for the gluten intolerant vegan friend. These are very crunchy and not overly sweet so were a bit of a relief from all the heavy sweet sticky things from Christmas
100gr icing sugar
200gr vegan margarine
1 tsp vanilla extract
400gr gluten free flour
1, Cream the margarine and the icing sugar together.
2, Add in the flour bit by bit until you can bring it together to form a dough.
3, Wrap in cling film and refrigerate for at least 30 minutes.
4, When you are ready to start baking them, preheat the oven to 180o/c
5, Lightly flour your work surface with some more gluten free flour and roll out your dough. If it falls apart a bit, give it a quick knead and then reroll.
6, Stamp out the sugar cookies with cutters and place on a baking sheet. They keep their shape pretty well so you won’t end up with a giant sheet of cookie.
7, Bake for 10-13 minutes. They need to be cooked until they go firm, but not golden brown.
8, Cool before icing