Gluten free cupcakes

Gluten free cupcakes are quick and easy to make. The only problem is, that in my house they disappear quickly too. So quickly, that I don't normally get a chance to decorate them!

I find its worth making up a basic gluten free flour mix to keep in the cupboard for these and other cake recipes. I am more inclined to bake if the weighing and measuring of all the flours is done beforehand, I don't know about you?

Or you could cheat and use an all purpose gluten free mix.

To ring the changes you could add sultanas (or other dried fruit), or chocolate drops to this recipe.

Ingredients for gluten free cupcakes

use either the imperial measurements or the cup measures - don't mix and match

  • 6oz (1 cup) gluten free flour mix with 2 tsp gf baking powder
  • 6oz (3/4 cup) butter or margarine
  • 6oz (3.4 cup) castor or fine sugar
  • 3 eggs
  • 5 tablespoons milk (or milk substitute if you are lactose intolerant

Making your gluten free cupcakes

Heat the oven to 180C (350F or gas mark 4).

Using either a wooden spoon, or a mixer, cream the butter and sugar together until light and creamy. You want to get lots of air into the mixture at this stage.

One at a time, break the eggs into a cup and then add to the mixture. Beat well in between adding each egg.

Gently stir in the flour and then as much milk as necessary to form a soft mixture.

Place paper cake cases in a muffin tin and using a tablespoon half fill with the mixture.

Cook for 10-15 minutes or until golden brown on top.

Leave your gluten free cupcakes to cool and then decorate as desired.

Additional notes

You could also use this recipe to make two round cakes and sandwich them together with jam (jelly). A sprinkle of icing (or confectioner's) sugar on top would finish it off nicely.

If you like cupcakes you might like to check out my page where I review a book full of gluten free cupcake recipes.

- - Gluten free cupcakes


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