From Everyday with Allergies by Tara Humphries, everydaywithallergies.com
This recipe is free from eggs, dairy, gluten and nuts.
Children love celebrating birthdays at school so this easy fairy cake recipe is perfect for sharing with everyone in your class when someone has egg, dairy, gluten, or nut allergies.
2 cups gluten-free self-raising flour
1 cup caster sugar
1 tsp vanilla essence
1 Tbs white vinegar
½ cup canola oil
1 cup soy or rice milk
125g dairy free margarine
1½ cups icing sugar
1 Tbs soy or rice milk
24 small sugar lollies
Preheat oven to 180°C. Grease or line muffin pan.
Sift flour and sugar into a large bowl. Add vanilla, vinegar, oil and milk. Using a whisk or electric beaters, beat until combined and smooth.
Pour into prepared pan and bake in a moderate oven for 20-25 minutes. Cool in pan for 10 minutes then turn onto a cooling rack. When completely cold, ice and decorate as desired.
Cut each marshmallow in half.
Place margarine in a small bowl and add sifted icing sugar. Beat with an electric mixer until combined. Slowly add milk and beat until smooth and easy to spread with a spatula.
Spread the icing onto the top of each muffin. Pinch marshmallow halves at both ends then arrange five halves on each muffin. Top with a sugar lolly using some icing to make it stick.