I realised yesterday that I have posted very few of my cupcake recipes and I have also failed to tell you the secret to great gluten-free cakes! For a while I pretended that one day you might pay for a book and that I would reveal the secret in there. But I am no longer delusional so I thought I would share it with you now!
No messing around. This cake mix can be flavoured in any way you like and can be baked in a large tin, doubled to make a huge cake, used to make sandwich cakes…you get the idea! It is a great staple cake mix that can be made into whatever you like! This is the mix that I always use for the kids birthday creations. At the bottom I will tell you different cooking times for different sized cakes.
I measure this in oz because it is so simple to remember!
Serves: 12 cupcakes
- Ingredients - cake
- 6oz dairy-free spread or butter if you are not dairy free
- 6oz white sugar
- 5oz plain gluten-free flour (I use my wholegrain blend)
- 1oz cocoa, sifted
- ¼tsp xanthan gum (optional)
- 1tsp ground flax seeds
- 2tsp baking powder (check ingredients and make sure it is gluten-free)
- 3 medium eggs
- Ingredients - icing (enough for 2 batches of cupcakes so freeze some for an emergency!)
- 40g Trex or other 'hard' dairy-free margarine eg. solid Stork
- 70g dairy-free margarine (you could just use 110g butter!)
- 170g icing sugar
- 55g cocoa powder
- 1-2 tbsp water
- Ingredients - syrup (the secret to great gluten-free cake! Enough for 2 batches - keep it in the fridge)
- 100g white sugar
- 75ml water
- 1 tsp flavour of choice eg. vanilla extract or other flavour extract (almond is particularly nice with chocolate if you can eat nuts!)
- Method - cake
- Pre-heat the oven to 180 degrees (160 degree fan)
- Place the spread or butter in a large bowl with the sugar and beat with an electric mixer for a minute or so
- Add all the remaining ingredients and carefully combine with a spoon until the risk of flying flour has passed. At this point mix with the electric mixer for a further minute
- Place the mixture into cupcake cases in a muffin tray and cook in the pre-heated oven for approx. 20 minutes until springy to the touch
- Prick the cakes with a skewer or fork then add a tsp of syrup to the top of each cake while still hot (carefully and slowly or it will all fall off!)
- Leave to cool on a wire rack. Meanwhile make the icing and syrup...(below)
- Once completely cool, ice with the fantastic icing below!
- Method - icing
- Place the margarine's or butter in a bowl and whisk for a minute or so until soft and fluffy
- Carefully add the remaining ingredients and slowly combine with a knife until the dry ingredients have started to be combined
- Using the electric whisk combine the ingredients fully until fluffy and ready to use. The amount of liquid you need to add depends on whether you plan to spread or pipe the icing. It will need to be slightly softer for piping in my experience
- Put to once side and wait for the cakes to fully cool
- Method - syrup
- Place the sugar and water in a small saucepan over a low heat
- Stir occasionally until the sugar has dissolved, then leave to simmer for 2 minutes
- Take off the heat and add your flavour if you want one
I use plain flour and baking powder because I have found it gives a more consistent rise. If you have self-raising use that instead and don’t add the baking powder!
For a vanilla cake, remove the cocoa and replace with flour and a tsp of vanilla extract.
For a sandwich cake, divide the mixture into two greased 6inch round cake tins and bake for 20-25 minutes until springy to the touch.
For one large cake place the mixture in a greased 20cm or 8inch cake tin and bake for approx. 50 minutes
For a tray bake place double the mixture in a greased 23cm x 30cm rectangular tin and bake for 35 – 45 minutes. If you want a slightly shallower bake then use one and a half times the mixture and bake for approx. 25 – 30 minutes. This is the one I use to make cakes such as the Peppa Pig one, Hello Kitty and others you can see here
For a loaf cake place the mixture into a small greased loaf tin and bake for 40 minutes. This is what I did to make this train cake.
So there you have it…the secret to amazing gluten-free cakes (sugar syrup) AND a huge number of variations to make any size and shape cake you could wish for! Have fun and let me know how you get on. Some photos would be good!!
This is what one of my readers said about this recipe:
— Abi Maclannan (@_abimac) October 8, 2014
And a photo from Carly who made a lemon version…