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Gluten free cupcake recipe…


easter 2013

After posting this lovely picture over Easter, I have had a few requests for the recipe!

I always use Doves Farm Gluten Free self raising flour for my cakes.  The flour contains tapioca, maize and buckwheat flour and includes raising agents and a little xanthum gum too.

Cake mixture:
250grams (90z) for dairy free spread

200grams (70z) of caster sugar (unrefined)
Zest and juice of 2 unwaxed lemons
4 organic eggs
250grams (90z) of gluten free flour (Doves Farm)
50grams (20z) of corn flour
2 tablespoons of poppyseeds


Unrefined icing sugar (sifted)
Lemon juice
Natural colour of your choice

Add the sugar and dairy free spread into a bowl and and beat until light colour and smooth, beat in the  lemon zest only.

Beat in the eggs slowly and then fold in the flours and add the lemon juice, fold and mix until smooth and light.

Spoon into the cupcake cases and cook on gas mark 3/electric oven 140 degrees for 20/30mins.  Once cooked through remove from the oven and then transfer to wire wrack to cool.

Once cooled you can make the icing using the ingredients above, add the icing sugar to a large bowl, slowly add some water, one teaspoon at a time until the desired consistency.  Using the back of  a teaspoon, gently place the icing into the middle of the cupcake and spread a little around until even.  Wait to set.

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