Gluten-free cupcakes recipe
These cute cupcakes have so much going for them! Not only do they make the most of a classic flavour combo, sweet strawberry and fragrant vanilla, but they're also completely dairy and gluten-free. Bake a batch in just half an hour for all to enjoy.
See method- Serves 12 (makes 12 cupcakes)
- 15 mins to prepare and 15-20 mins to cook
- 331 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 125g (4oz) dairy-free spread or dairy-free fat
- 125g caster sugar
- 125g (4oz) gluten-free self-raising flour
- 2 large eggs
- 2 tbsp non-dairy milk
- 1 tsp vanilla extract
For the strawberry frosting
- 100g dairy-free spread
- 250g icing sugar
- 50g (2oz) good strawberry conserve
- 1 tsp vanilla extract
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Shop ingredientsEach serving contains
- Energy
- 1385kJ 331.0kcal
- Fat
- 17g
- Saturates
- 5g
- Salt
- 0.2g
- Sugars
- 36g
of the Reference intake
Carbohydrate 45.4gProtein 2.1gFibre 0.2g
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- Preheat the oven to gas 6, 200°C, fan 180°C.
- Put all the cake mixture ingredients into a large bowl and whisk using an electric hand whisk for 2-3 minutes, until light and fluffy and fully combined. Put 12 cupcake cases in a muffin tray and divide the mixture evenly between them. Put the tray in the oven and bake for 15-18 minutes, or until the cakes are risen, golden and cooked through. Transfer to a wire rack to cool completely.
- To make the frosting, put the dairy-free spread and icing sugar in a large mixing bowl and, using an electric hand whisk, whisk for 2-3 minutes, until light and fluffy. Add thestrawberry conserveandvanilla extractand whisk until fully combined.
- Pipe the frosting on the cupcakes to decorate and serve.
- Tip: If the icing is too soft, put in the fridge for 30 minutes to firm up a little before piping.
- See more Gluten-free recipes
