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Mother and Baby

Wheat- And Gluten-Free Vanilla Cup Cakes

  • Serves: 18 cakes
  • Preparation time: 40 minutes

Method

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



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.

Nutrition

N/A

Puree

N/A

Finger Food

Cut the cupcakes in half to make it easier for little hands to hold
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