Gluten-free cupcakes

Easy to bake, these pretty, gluten-free cupcakes are perfect for kids’ parties or to enjoy with a steaming cup of tea.


For the cupcakes

    • 125g (4oz) butter, melted
    • 125g (4oz) caster sugar
    • 125g (4oz) gluten-free self-raising flour
    • 2 medium eggs
    • 3tbsp milk
    • Few drops of vanilla extract

For the buttercream

    • 2 medium egg whites
    • 150g (5oz) caster sugar
    • 100g (3½oz) butter, softened
    • Few drops of vanilla extract
    • Royal icing sprinkles (see Sue’s tip, below)
    • 12-hole bun tray, lined with paper cases
    • Large piping bag, fitted with star-shape piping tubes



    1. Set the oven to gas mark 5 or 190°C.


    1. To make the cupcakes: Pour the melted butter into a bowl and add sugar, flour, eggs, milk and vanilla extract. Beat the mixture, preferably with an electric hand whisk, to give a smooth batter which may appear a little runnier than a usual sponge-cake mixture. Spoon mixture into the paper cases in the bun tray.


    1. Bake cakes in the centre of oven for 18-20 mins, or until they’ve risen and are light golden. Remove tray from the oven and leave cakes to cool for a few minutes, then transfer to a wire rack to cool completely.


    1. To make the buttercream: Place egg whites and sugar in a bowl over a pan of hot water. Stir until sugar dissolves completely. Remove the bowl from over the pan and whisk the egg whites until stiff. Gradually whisk in the butter and then the vanilla. The mixture may appear to separate, but keep whisking it at a high speed until it’s light and fluffy – this is easiest done in a table-top food mixer, but can be done with an electric hand whisk.


    1. 5 Fill the piping bag with the buttercream and pipe a swirl on top of each cupcake. Scatter over the royal icing sprinkles. Keep the cupcakes cool until serving them. They are best eaten within 2 days of making. (Not suitable for freezing).


Woman’s Weekly cookery editor Sue McMahon says: Many shop-bought cake decorations contain wheat starch or run the risk of contamination from factory packing lines. So I made up some coloured royal icing and used a No.2 writing piping tube to pipe lines of icing on to baking parchment. When the icing was dry, I broke it into short lengths. These will keep in an airtight container for several months.Extra info: We’ve used Doves Farm gluten-free plain and self-raising flours, available from most supermarkets and specialist health food shops.Nutritional values are for maximum number of servingsFeature: Sue McMahon. Photos: www.frankthephotographer.com. Props stylist: Sue Radcliffe www.coeliac.org.ukwww.coeliaccity.co.uk


Nutritional information per portion



fat 18.0g saturates 10.5g calories 300(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.