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

(8)

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

Talia

My mixture split but chilling it in the fridge for half and hour then mixing made it nice and fluffy again

Andrea

Amazing recipe! Thanks.

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

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