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Kids Cooking Thursday: Gluten Free Cupcakes

October 9, 2008

Well it’s Thursday again and that means its Kids Cooking time again. I bought a new cupcake carrier (see last photo) and this meant I had to make cupcakes this week with Little Man. I also was browsing through some old magazines and come across a great looking recipe that looked easy. Recipe follows!


Here is Little Man sifting the gluten free flour. I was worried when I saw this photo as I wondered what the black specks were… then I realised it’s shadow of the flour that is mid flight. Little Man kept saying, “Its raining, its raining” when he was sifting the flour. I said, “Do you mean snowing?” He looked at me as if I was loopy and said, “No Mummy, I said its raining!”

Of course – silly me!

Here are the cupcakes all iced and in the carrier. I also made apple muffins. The grey layer is actually a tin so you can used this one for cooking and carrying. The red layer is a carrying layer only. These carriers were at Coles for $10 on special this week. When I saw that price I had to get one! As Little Man is 3 1/2 years old, I can foresee many a cupcake being made in my kitchen.

Here is a piccy of Little Man using the lid and carrying them. It is such a great carrier!

Please come and join Kids Cooking Thursday at Dragon Musings. Here is the recipe I adapted from Family Circle Magazine, September 2006 issue.

Gluten Free Cupcake Recipe

Ingredients:

  • 125g butter
  • 145g (2/3 cup) caster sugar
  • 3 eggs, at room temp, lightly whisked
  • 60 ml (3 tbsps) milk
  • 1 tsp vanilla
  • 300g (2 cups) gluten self-raising flour, sifted – I used Orgran
Icing:
  • 125g (3/4 cup) icing sugar, sifted
  • 2 tbsps butter, softened (I use half this amount as I ran out and it worked just as well)
  • 40 ml (2 tbsps) milk (I used only half as I had less butter and I still ended up using more icing sugar as I felt it was still too runny)

Method:

  • Preheat oven to 18o degrees cel. Line a muffin tin with patty cases.
  • Beat butter and sugar together with wooden spoon until pale and creamy.
  • Add eggs, milk and vanilla, stirring until combined.
  • Stir through the flour.
  • Spoon mixture into patty cake pans.
  • Bake in oven 15 – 20 mins.
  • Cool before icing.
  • To make the icing, combine the icing sugar, milk and butter in a bowl until smooth.
  • Spread onto cakes, allow to set and top with favourite decoration. We used gluten free sprinkles.
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