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Easy Gluten Free Cupcakes

Makes 12 cupcakes

Simply add eggs and oil in this quick and easy recipe for cupcakes.

Free from Gluten, Soya, Wheat, Dairy, Nuts


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  1. Pre-heat the oven and place 12 paper cupcake cases into a 12-hole cake tray.
  2. Put the sponge mix into a mixing bowl.
  3. Break the eggs into the bowl, add the oil and beat everything together until smooth.
  4. Divide the mixture between the prepared cupcake cases.
  5. Bake for 22-24 minutes until golden and the sponge springs back when touched.
  6. Transfer the cakes to a wire rack and leave to cool.

Topping Ideas

  • Mix 75g icing sugar with 3 teaspoons of water and drizzle over the top
  • Mix 225g icing sugar with 150g butter and spread onto the cakes
  • Spread jam over the top of the cupcakes and sprinkle with desiccated coconut


12-hole cake tray and mixing bowl


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

22-24 minutes
brilliant mix, lovelly cakes and will use again and the recipe is so simple to do.
By Lynda Hardy
18 Jun 2019
I must say this mix makes beautiful cupcakes and they have kept really well. Will definitely use again
By Lynda Hardy
18 Jun 2019

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