Wheat Free Children’s Cup Cakes

Wheat Free Children's Cup Cakes

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A recipe for wheat-free cup cakes that are made with gluten-free flour and sweetened with glace cherries or angelica slices or silver balls.
Servings: 12
Calories: 298


  • 4 1/2 oz Dairy free margarine softened
  • 4 1/2 oz caster superfine sugar
  • 2 large free-range eggs
  • 4 1/2 oz WF flour
  • 1 teaspoon of pure Madagascan vanilla extract
  • 2 heaped teaspoons of Gluten free baking powder
  • A choice of food colourings according to taste
  • 7 oz icing confectioners sugar
  • 12 glace cherries or angelica slices or silver balls check they are all suitable
  • 12 hole non-stick bun tray, lined with paper cases


  • Preheat the oven to 200°C (400°F) Gas mark 6
  • Beat the margarine and the sugar together until light and fluffy in the food processor.
  • Transfer the mixture to a bowl and fold in the eggs and flour half at a time.
  • Gently fold in the vanilla and baking powder.
  • Divide the mixture between the paper cases and cook for 12 - 15 minutes, or until golden brown.
  • Cool the cup cakes on a wire rack.
  • Now make the icing. You can make several different coloured icings by mixing a few drops of pink, yellow or green food colouring to suit your decoration.
  • For example, pink icing with the cherries and yellow icing with angelica or green icing with silver balls.
  • Stir the icing (confectioners') sugar with the chosen colour and a little water in a small bowl until the icing is thick and smooth.
  • Do not make it runny or the icing will drip off the cakes.
  • Spread the icing on each cake and decorate.
  • Leave the icing to set before devouring the cakes.
  • Store any that are left in an airtight container.
Calories: 298 kcal
Carbohydrates: 33 g
Protein: 8 g
Fat: 15g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 191 mg
Sodium: 190 mg
Potassium: 92 mg
Fiber: 1 g
Sugar: 23 g
Vitamin A: 683 IU
Calcium: 41 mg
Iron: 1 mg
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