By Rebecca Almond
 |
| Just peachy! Lactose-free cupcake |
For those of you who are lactose
intolerant or know someone who is, you’ll be familiar with the problems often
faced when searching for lactose-free recipes. So it’s great to hear top London
cookery school L’atelier des Chefs has teamed up with Lactofree to offer a
series of cookery courses to inspire lactose-free cooking.
From 6 September to 9 November, you
can learn how to create favourite dishes – from curries and French cuisine
to cakes and bakes – using Lactofree’s cream, spread, dairy drinks and cheeses.
And the good news is, it couldn’t be easier! The products can be used just like
their lactose-containing equivalents – it’s just a matter of making a straight
swap.
We went along to test the claim for
ourselves and whipped up a batch of peach melba fairy cakes.
‘If anything, baking with Lactofree
Spreadable is easier than butter,’ says head chef Neil Matthews. ‘It has a
softer consistency so can be used straight from the fridge. The spread does
make a looser cake mixture, but the quantities and cooking times are exactly
the same.’ And they taste like the real deal, too.
To whet your appetite, the chefs at
L’atelier have kindly shared their Lactofree cupcake recipe, exclusively for
HFG blog readers! Why not give it a go, then visit atelierdeschefs.co.uk/en/cooking-classes/themes/1375-lactofree-cooking.php
to see their full range of Lactofree cookery courses.
Peach melba fairy cakes
Prep: 15 min + cooling Cook: 15 min Makes: 24 cupcakes
For the fairy cakes
250g Lactofree spreadable
250g caster sugar
250g self-raising flour
4 eggs
1tsp baking powder
50g fresh raspberries
A few drops of red food colouring
For the peach compote
50g caster sugar
30g fresh peaches, cut into 1cm pieces
100ml dry white wine
For the icing
250g icing sugar, plus extra to dust
100g Lactofree soft cheese
150g Lactofree spreadable
A few drops of red food colouring
20g fresh peaches, chopped, and 50g fresh raspberries,
halved, to decorate
1 Preheat the oven to 180C/fan
160C/gas 4 and line 2x12-hole fairy cake trays cupcake cases. In a mixing bowl, whisk
together the Lactofree spreadable and 250g sugar until light and creamy. Add the
eggs, one at a time, whisking after each addition until well combined. Sift in the
flour and baking powder, then gently fold to combine. Add the food colouring
and mix gently, then add the fresh raspberries and mix well. Spoon the mixture
into the cupcake cases, then bake for 12–14 minutes.
2 Remove the cupcakes from the oven and leave to cool completely
on a wire rack. Meanwhile, prepare the filling. Heat the caster sugar in a
saucepan over a low heat until it turns into a dark caramel. Remove the pan
from the heat, then stir in the peaches. Add the white wine, then return the
pan to a medium heat, stirring continuously, for 1 min or until the peaches
soften. Remove the mixture and set aside to cool completely.
3 To make the icing, sift the icing sugar into a mixing
bowl, then add the Lactofree soft cheese, Lactofree spreadable and food
colouring and whisk until smooth and combined. Spoon the icing into a
piping bag with a star nozzle attachment.
4 Using a small knife, cut a small piece from the middle of each cupcake
and set aside. Spoon some of the peach compote into the middle of each cake, then pipe in
a little of the icing. Replace the cake pieces, then pipe on a little more
icing. Decorate with the raspberries and fresh peach pieces, then dust with
icing sugar.
Tip: When using coloured
butter icing, use disposable rather than fabric piping bags as the food
colouring can stain.
Per cupcake
222kcal
2.3g protein
12g fat
5.5g saturates
27.2g carbs
20.6g sugar
0.6g fibre
0.3g salt
45mg calcium
0.4mg iron
For more on lactose intolerance and
the Lactofree range, visit lactofree.co.uk
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