Since I was diagnosed as gluten intolerant I’ve been experimenting with a variety of recipes trying to find a cupcake that tastes decent, and now I’ve found a recipe that doesn’t just taste decent…it tastes amazing!
I eat clean the majority of the time but occasionally treat myself and now I know what I’ll be baking each time I fancy a treat. These cupcakes are so easy to make yet taste deliciously light and fluffy.
250g gluten free self raising flour – I used Doves Farm flour
250g caster sugar
250g butter (room temperature)
1 tbsp vanilla extract/essence
For the icing:
200g icing sugar
200g butter (room temperature)
Food colouring (of your choice)
To make the (soft as a cloud) cupcakes:
Preheat the oven to 190C (Gas mark 5) and line the cupcake tin with cases
Place the butter and sugar into a bowl, then whisk until pale and fluffy
Add the eggs one at a time, stirring in a little flour after each egg using a wooden spoon
When all of the flour and eggs are combined, add the vanilla and stir to mix
Divide the mixture into the cupcake cases, then bake for approx 20 minutes until golden and risen
Remove the cupcakes from the tin and leave to cool
NB. Fill the cases approximately half way so there is room for the cupcake to rise.
A way to tell if the cupcakes are cooked is to gently touch the top with the tip of your finger – if the cake springs back up then they are done.
To make the icing:
Place the icing sugar and butter into a bowl, along with your choice of food colouring, and mix with a wooden spoon until soft and light, then it’s time to make your cakes look pretty!
I had to share this recipe as I was thrilled to have finally found a way to make gluten-free cupcakes that I enjoyed. I can’t even tell the difference from ‘normal’ cupcakes.
Obviously you don’t have to be following a gluten-free lifestyle to bake these, I urge you to try them.
If you’ve never baked before then you may be reluctant to try this, but give it a go. You won’t regret it! Let me know how you get on.