Gluten free vanilla and strawberry cupcakes

I'm going camping with friends for the weekend and had made a Dorset Apple Cake (with the addition of a teaspoon of cinnamon in the batter)...before realising one member of the group can't eat gluten. And so these vanilla and strawberry cupcakes were born!

If you didn't want gluten free cupcakes, you need only swap the rice flour and cornflour for the usual self-raising!

I managed to get 11 cupcakes out of the mix, rather than the usual 12. Next time I think I need to share out the batter a little better!

For gluten free vanilla and strawberry cupcakes you will need:
50g butter
75g rice flour
75g cornflour
50g caster sugar
1/2 tsp baking powder (make sure it's gluten free!)
1 egg
100ml milk
1 tsp vanilla extract
120g strawberries

Preheat the oven to 180°C and line the muffin tin.

Melt 50g of butter

Weigh out 75g of rice flour and 75g of cornflour and sieve into a big bowl

Add to the sieved flours 50g of caster sugar and 1/2 tsp baking powder

Pour in the melted butter, 1 egg and 100ml of milk and give everything a mix. It might look a little lumpy but that is absolutely fine!

Chop up the strawberries into little chunks and add these plus the teaspoon of vanilla extract to the bowl. Give everything a final stir and spoon into the prepared muffin cases

Bake in the oven on the middle shelf for 20 minutes, until the cupcakes have gone golden and a skewer poked in the middle comes out clean

Cool on a wire rack and enjoy!

...and for those interested, here is the cinnamon and apple cake

Comments

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