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.
Cut the cupcakes in half to make it easier for little hands to hold
Mountain Buggy has never been afraid to push the boundaries and test conventional nursery styling, continually developing and delivering innovative design and renewed aesthetics without compromising our all-terrain heritage.