Mary Berry Gluten Free Cupcakes Recipe
Mary Berry Gluten Free Cupcakes are small sponge cakes made using gluten-free self-raising flour, butter, sugar, and eggs. The recipe focuses on balance and proper mixing to achieve a tender texture without dryness or crumbling, which is often a concern in gluten-free baking.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
-
Gluten-free self-raising flour – 175 g
-
Unsalted butter (softened) – 175 g
-
Caster sugar – 175 g
-
Eggs – 3 large
-
Milk – 2 tablespoons
-
Vanilla extract – 1 teaspoon
Instructions
-
Prepare the oven – Preheat to 180°C (160°C fan) and line a muffin tray with cases.
-
Cream butter and sugar – Beat until pale and fluffy to trap air.
-
Add eggs gradually – Mix in one egg at a time, keeping the batter smooth.
-
Add vanilla and milk – Stir gently to loosen the mixture slightly.
-
Fold in flour – Mix carefully until just combined to avoid overworking.
-
Fill the cases – Spoon the batter evenly into cupcake cases.
-
Bake until risen – Cook for 18–20 minutes until lightly golden and springy.
-
Cool completely – Transfer to a rack before decorating.