8   35
14   31
4   23
1   22
4   31
4   47
5   30
7   48
10   44
3   23

Gluten Free Crunchie and Curly Wurly Cupcakes

Who doesn’t love a cupcake! These are so lovely to make for a birthday party, special event, office event, or even a birthday present or a gift – this will nail it! Of course you could put what ever you want to on top, but this is a great combo.  Check your choice of topping is 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

Gluten Free Curly Wurly and Crunchie Cupcakes

Who doesn't love a cupcake! These are so lovely to make for a birthday party, special event, office event, or even a birthday present or a gift – this will nail it! Of course you could put what ever you want to on top, but this is a great combo.  Check your choice of topping is 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
Prep Time8 hrs 10 mins
Cook Time20 mins
Course: baking, cakes, Dessert, treat
Cuisine: American, English
Keyword: cupcakes, gluten free cupcake recipe, gluten free cupcakes, gluten free cupcakes with crunchie, gluten free cupcakes with curly wurly, gluten free cupcakes with novelty topping, gluten free party cupcakes, gluten free recipes
Servings: 12 cupcakes
Calories: 1kcal

Ingredients

  • Cake Mixture
  • 175 g Softened Butter
  • 175 g Self Raising Gluten Free Flour
  • 175 g Caster Sugar
  • 3 Large Eggs
  • 1 1/2 tsp Gluten Free Baking Powder
  • Butter Icing
  • 140 g Butter
  • 280 g Icing Sugar
  • 2 tsp Vanilla Extract
  • 2 Crunchies
  • 2 Curly Wurlys

Instructions

  • 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.

Notes

if you have enjoyed this recipe and even made it please review this or leave me a comment – thank you 

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