Who doesn’t love a cupcake! When you go out to a coffee shop or for coffee and cake, the chances of getting a lovely cupcake that’s gluten free is a rarity! so if you feel your missing out or want to give a friend or loved one a treat, birthday present or a gift to make them feel loved or special this will nail it! You can substitute the gluten free flour for normal flour if you are not gluten free too.
Of course you could put what ever you want to on top, but this is a great combo. Check your choice its gluten free obviously, to the best of my knowledge, a crunchie is gluten free and a curly wurly is too (although this doesn’t say it on the packet?! (shame)
This will make approx 12 cakes
So you will need:
175g Softened Butter
175g Self Raising Gluten Free Flour
175g Caster Sugar
3 Large Eggs
1 1/2 tsp Gluten Free Baking Powder
280g Icing Sugar
2 tsp Vanilla Extract
2 Curly Wurlys
- Preheat the oven to 200′ (non fan) or 180′ (fan)
- Put all the cake ingredients in a large bowl and mix with a hand mixer and mix together until pale for one minute. Or mix together in a food processor.
- Put three heaped spoons into each large muffin cases and place in the centre of the oven for approx 12 minuted until lightly olden brown.
- Remove onto a cooling rack and allow to totally cool.
- Place the icing ingredients into a large bowl and mix with a hand mixer until light and fluffy. You may need to add one 1tsp of cold water at a time to find the right consistency but do not make this too loose as you want it hold its shape when you pipe it.
- When the cake are thoroughly cold, ideally pipe the icing ontop of the cake with a piping bag and nozzle for a nice neat finish but if you do not have this you could use the back of a spoon to neatly smooth some ontop of the cake or a palete knife.
- Break up a crunchie and cut up and curly wurly and arrange over the top of the cupcakes.
- Store any uneaten cakes in an airtight container in a cool place for a few days.