Ever since I’ve stopped eating gluten, finding and tackling the perfect gluten-free dessert has been both a fun and interesting challenge. Of course, there is always the classic flour less chocolate cake, but recently my mom and I have been constantly trying to come up with new and different ideas beyond what we knew. This past weekend a friend of my mom’s who is both an amazing chef and baker, perfected these gluten-free victoria sponge cupcakes. Absolutely delicious and the perfect treat! Even though these cupcakes aren’t sugar-free, I find it’s always important to try and “minimise the damage” – we all have cravings here and there, and we all want to enjoy eating, but, for me it is as important to take care of our bodies as much as we can while doing so! The taste is truly the same, if not better, than any flour infested pastry and I therefore urge each and everyone of you to try making these cupcakes when the occasion arises.
In order to make 24 cupcakes, you will need the following ingredients:
- 8 eggs
- 440 g caster sugar
- 440g gluten free plain flour
- 440g butter
- 4 teaspoons of gluten free baking powder
In order to make the butter icing, you will need the following:
- 500g icing sugar
- 250g butter
And the instructions are as follow:
1. Add the flour and baking powder in small portions alternating with the eggs, keep going until all eggs and flour are well mixed in.
2. Make sure that the mixture is completely smooth.
3. Put the cupcake cups in a cup cake tin, and fill each cup half way.
4. Then, put the tin in the oven which should be preheated to 200 degrees centigrade.
5. Bake the cupcakes for about 15 minutes.
6. In a mixer using the paddle attachement mix the sugar and butter till it forms a smooth paste.
7. Then, add a little water in order to make the process of spreading the icing, easier.
8. Once cupcakes are baked, allow them to cool.
9. Once they are cool spread the icing on top and freely decorate with sprinkles and glitter.
Special thanks to Lady Marmalade.