I have yet to bake these beauties, as it was previously my mum’s secret recipe. But every time she makes them, they are mouth-wateringly soft and light and how could I not share such divine cakery with the world. I say cupcakes, I mean muffins. This recipe makes proper cakes, not airy fairy mini ones.
Ultimate gluten-free cupcakes
6 oz self-raising Doves flour
6oz caster sugar
6oz Stork margarine
3 medium eggs
1 tbsp milk
1tsp vanilla extract
1 1/2 GF baking powder
Ingredients for the Icing
6oz (175g) icing sugar
1 tbsp milk
1 tsp vanilla extract
For the cakes, measure out all the ingredients into one bowl and blitz with the hand blender until fully combined. The mixture should look light and fluffy (my mother has an eye for this – I personally believe it to be witchcraft)
Spoon the concoction into cases, around 2/3 full and bake for 15mins at 180C
Place the muffins on a wire rack immediately when they come out of the oven. As soon as they are cooled, put the cakes in an appropriate tin. (Mother swears this to be the reason her cakes stay moist)
For the icing, it’s the same method – all in one bowl, blitz until fluffy. Spoon the mixture into a disposable piping bag and decorate in a form of your choosing. Make sure the cakes are cool before you start your art, or the icing will simply slide off.
Don’t cut it. Take one big, unctuous bite and revel in its glory.