Tuesday, 24 December 2013

Recipe | Gluten Free Cupcakes

During the Christmas season oftentimes I opt to bake presents for friends. Recently one of my friends has been diagnosed as gluten intolerant so I have been on the hunt for a great gluten-free cupcake recipe. I decided on adapting a tried and tested vanilla sponge recipe to make it gluten-free friendly. These definitely aren't the healthiest options, but it is Christmas after all. 

Makes 12 large cupcakes
Ingredients for the cupcakes
125g softened butter
1 teaspoon vanilla extract
3/4 cup of caster sugar
2 eggs, lightly beaten
1 1/2 cups of gluten-free self-raising flour
1/2 cup of milk

Makes enough icing for 24 cupcakes
Ingredients for the icing
185g softened butter
2 1/4 cups of pure icing sugar
2 tbsp of milk
(Optional) Red food colouring 

First things first preheat your oven to 180°C/160°C fan-forced. I doubled the recipe above to make 24 large cupcakes so I prepared the trays with some festive papers. 

In a large bowl combine the butter, caster sugar and vanilla extract and beat until light and fluffy. I opted to use an electric mixer for the sake of time, but hands work just as well. 

Add the eggs a little at a time, stirring well after each addition. Continue mixing whilst slowing adding the milk and flour. 

Spoon the mixture into the cases and cook for roughly 20 minutes, or until a skewer comes out clean. 

For the icing simply combine all three ingredients and spread generously over the cupcakes. I found that the quantity above made plenty for 24 cupcakes, so if you haven't doubled the cake recipe you may want to make less icing. 

These cakes are quite different to other gluten-free cakes I have made in the past, they were light, fluffy and very easy to eat. Wrapped up nicely these would make a great gift, and you don't have to worry about any pesky allergies. 

What are your favourite Christmas treats?

Jess x

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