Cupcakes – Gluten Free

You wouldn’t even know these little cakes are gluten free. Great for a work morning tea or kids birthday party.

35mins

Prep Time

(6)

Keep my screen awake

Ingredients

125g butter, softened
¾ cup Chelsea caster sugar
1 tsp vanilla essence
3 eggs, size 7
1½ cups Edmonds Gluten Free Self Raising Flour
½ cup Meadow Fresh milk

Method

Preheat the oven to 160˚C. Line a 12-hole patty tin or muffin tin with paper cupcake cases
Cream the butter and sugar together until light and fluffy. Add the vanilla and the eggs, one at a time, beating well after each addition.
Sift the flour and fold gently into the creamed mixture. Lastly stir in the milk, making sure not to over-mix. Spoon the mixture into the paper cases.
Bake for 20 minutes or until the cakes spring back when lightly touched. Place on a wire rack to cool and then ice and decorate as you wish.

Add your review

Susie

Worked perfectly, thanks for recipe. Yum cupcakes, couldn't tell they were gluten free! Added 1 tsp of xanthan gum and 1tsp of Edmonds baking powder to the gf plain flour, as i didn't have self-raising.

Emily Thompson

All gluten free

Glyn

What do you need to make Edmunds plain flour to S/R?

Eraine bottlik

God send thanks

Cupcakes – Gluten Free

Products used in this recipe

Add your review