Baking used to be one of my favourite hobbies, but since cutting gluten out of my diet I completely lost all passion for it. After baking these gluten free brownies the other week, I was keen to get back into the habit. For Christmas, my brother bought me a gluten free baking recipe book and some gluten free baking sets and this morning I tested them out for the first time.
The principle is very much the same as baking 'normal' cupcakes, with the addition of any form of gluten free flour (barley, buckwheat etc.), instead of usual self-raising flour. These are pretty widely available from most big supermarkets or health shops, but do cost an absolute fortune as with all gluten free alternatives.
125g unsalted butter
125g caster sugar
125g gluten free flour
2 medium eggs
Preheat the oven to 180°C
Mix the butter, flour, eggs and sugar together (all recipes advise using electric whisks, but I kind of think this is cheating and always prefer the old school wooden spoon method), until a smooth batter is formed... the batter was a lot more 'wet' than a normal cake batter, but after some panic googling I found out this is normal for gluten free cakes
Spoon the mixture into cupcake cases and bake for 15-18 minutes