Preparation Time
40 minutes
Serves
18 cakes
Nutrition
N/A
Puree
N/A
Finger Food
Cut the cupcakes in half to make it easier for little hands to hold
Ingredients
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150g gluten-free plain flour
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75g maize flour or cornflour
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75g ground almonds
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1½ tsp gluten-free baking powder
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300g unrefined caster sugar
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300g butter, at room temperature
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6 medium eggs
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A few drops of vanilla extract
These gluten-free cupcakes are ideal for kids parties when catering for children with allergies
1 Place 18 cupcake cases into cupcake baking trays.
2 Preheat the oven to 190°C/gas mark 5.
3 Combine the gluten-free flour, maize flour, ground almonds and gluten-free baking powder. Sieve together four times to distribute all of the ingredients fully.
4 Cream together the caster sugar and butter until light and fluffy. It is best to do this using a food mixer with a beater attachment or use a hand-held electric mixer.
5 Crack the eggs into a bowl and beat lightly with a fork.
6 Beat the eggs into the creamed mixture a little at a time, making sure you beat in each addition fully before adding the next. If the mixture starts to split, stir in a spoonful of the flour mixture.
7 Add the vanilla extract. Using a large metal spoon, fold in the gluten-free flour mixture.
8 Divide the mixture between the cupcake cases and bake for 20–25 minutes until firm to the touch or a knife inserted comes out clean.
9 Leave to cool on a cooling rack, then decorate as you wish.
Variations
To make this recipe nut free, use 300g (10oz) Doves Farm self-raising gluten-free flour in place of the gluten-free flour, maize flour, ground almond and gluten-free baking powder mixture. Skip step 3 of the recipe. Ensure the margarine is nut free.
To make this recipe dairy free, use dairy-free margarine in place of butter in the sponge and fill with jam and dairy-free buttercream.
Gluten-, Nut-, Egg- and Dairy- Free Celebration Cakes by Gemma McFarlane (B. Dutton Publishing, RRP £16.99). Order it here during October and save £5 off the RRP.