Gluten Free cupcakes

Gluten Free cupcakes

Gluten free cupcakes enjoyable, tasty and truly delicious ideal for special occasions.

For the cupcakes

• 125g (4oz) butter, melted


• 125g (4oz) caster sugar


• 125g (4oz) gluten-free self-raising flour


• 2 medium eggs


• 3tbsp milk


• Few drops of vanilla extract

• 2 medium egg whites


• 150g (5oz) caster sugar


• 100g (3½oz) butter, softened


• Few drops of vanilla extract


• Royal icing sprinkles (see Sue's tip, below)


• 12-hole bun tray, lined with paper cases


• Large piping bag, fitted with star-shape piping tube

1. Set the oven to gas mark 5 or 190°C.


2. To make the cupcakes: Pour the melted butter into a bowl and add sugar, flour, eggs, milk and vanilla extract. Beat the mixture, preferably with an electric hand whisk, to give a smooth batter which may appear a little runnier than a usual sponge-cake mixture. Spoon mixture into the paper cases in the bun tray.


3. Bake cakes in the centre of oven for 18-20 mins, or until they've risen and are light golden. Remove tray from the oven and leave cakes to cool for a few minutes, then transfer to a wire rack to cool completely.


4. To make the buttercream: Place egg whites and sugar in a bowl over a pan of hot water. Stir until sugar dissolves completely. Remove the bowl from over the pan and whisk the egg whites until stiff. Gradually whisk in the butter and then the vanilla. The mixture may appear to separate, but keep whisking it at a high speed until it's light and fluffy - this is easiest done in a table-top food mixer, but can be done with an electric hand whisk.


5. 5 Fill the piping bag with the buttercream and pipe a swirl on top of each cupcake. Scatter over the royal icing sprinkles. Keep the cupcakes cool until serving them. They are best eaten within 2 days of making. (Not suitable for freezing).