Gluten Free Cupcakes
Ingredients
100g softened butter
150g gluten-free self-raising flour
150g caster sugar
3 tablespoons milk
2 large eggs
1 tsp xanthan gum
1/2 teaspoon vanilla extract
(for lemon cupcakes, add the rind of 1 lemon, for chocolate cupcakes add 2 tbsps cocoa powder)
100g softened butter
150g gluten-free self-raising flour
150g caster sugar
3 tablespoons milk
2 large eggs
1 tsp xanthan gum
1/2 teaspoon vanilla extract
(for lemon cupcakes, add the rind of 1 lemon, for chocolate cupcakes add 2 tbsps cocoa powder)
Preheat the oven to 180C and fill a 12-hole muffin tin with muffin cases.
Measure all the ingredients into a large bowl and mix until smooth. Spoon into the paper cases - do not fill more than 3/4 full.
Bake for 20 mins or until risen and golden brown. Cool on a wire rack before icing.
You can use whatever kind of icing you fancy for these, we tried butter icing and water icing, or for chocolate cupcakes, ganache. Butter icing was the easiest for Amelia to use.
These are great fun to make with a toddler. She enjoyed stirring the mixture and then decorating the cupcakes. They were great for her birthday party. The recipe is based on one by Mary Berry, but works very well as a gluten-free version.
Measure all the ingredients into a large bowl and mix until smooth. Spoon into the paper cases - do not fill more than 3/4 full.
Bake for 20 mins or until risen and golden brown. Cool on a wire rack before icing.
You can use whatever kind of icing you fancy for these, we tried butter icing and water icing, or for chocolate cupcakes, ganache. Butter icing was the easiest for Amelia to use.
These are great fun to make with a toddler. She enjoyed stirring the mixture and then decorating the cupcakes. They were great for her birthday party. The recipe is based on one by Mary Berry, but works very well as a gluten-free version.
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