These light and delicious cupcakes are so moist that no one will be able to tell that the flour has been switched for a gluten-free blend. They are quick and easy to make, and will keep in an airtight container for several days.
Prep Time: 15 minutes
Cook Time: 15 minutes
- 100g unsalted butter
- 100g caster sugar
- 1 tablespoon golden syrup
- 2 tablespoons vegetable oil
- 100g gluten free self-raising flour blend
- 2 large eggs
- 1 tablespoon whole milk
- Preheat the oven to 170 degrees and line a 12-hole muffin tin with cupcake cases. Then, place the butter and caster sugar into a large mixing bowl and cream together until light and fully combined. Gently stir in the golden syrup and vegetable oil. Sift the flour into the bowl, and then add the eggs one at a time and directly on top of the flour, giving a gentle mix each time to prevent the mixture from curdling.
- Using an electric mixer, combine all of the ingredients together until pale and fluffy. Slowly add the milk and mix again.
- Transfer the mixture into the prepared muffin tin, and bake on the middle shelf for 15 minutes or until very lightly golden. After baking allow the cakes to cool in the tin before turning out.
About the Chef
My name is Helena Eynon and I am a mum-of-three and freelance writer living in Leigh-on-Sea. This recipe is part of a collection designed to cater for the whole family that are free from gluten, dairy or eggs. I hope that you enjoy it.