Thursday, 7 August 2014

Gluten Free Cupcake Recipe

I always get excited when the Bake Off starts. It's my sign that autumn and winter are on the way (my favourite times of year). I also get to nurture my obsession with Mary Berry a little more- what's not to love?!

To celebrate the arrival of the GBBO I thought I would share my favourite cake recipe. 

Food is the way to my heart and my very good friend Lizzie, who is an excellent cook, secured her place there when she passed this gem on to me. I cannot eat gluten, so I've changed it slightly from the original. If you are a relative, friend, or former pupil of mine you will have eaten these before. They have become my go-to cakes that never let me down (alongside Mary Berry's lemon drizzle tray bake). This recipe is for vanilla flavoured cakes, but you can add whatever you wish. My favourite ones so far have been lemon and marzipan!

Tip: I use Dove's Farm gluten free flour- this is a blend of different flours and includes xantham gum which will help hold your gluten-less cakes together. 
*I got a little carried away with my calligraphy here and meant to write 550, rather than 500g of flour- sorry!

Decorate your cakes however you like them. I like using Lizzie's buttercream recipe (500g butter and 500g icing sugar).

If you're feeling a little lazy, you will have enough mix to make a couple of traybakes rather than spooning into cupcake/muffin cases.

On your marks, get set, BAKE!