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
Vegetarian

Ingredients

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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

  • Spread jam over the top of the cupcakes and sprinkle with desiccated coconut.
  • 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 cake.

Equipment

12-hole cake tray

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

22-24 minutes

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Ingredients

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