My Aunty went gluten free a couple of years ago, due to an allergy she had. I think it must be very hard to stop eating all those things that you enjoy the taste of, but what your body doesn’t like.
She has tried different cakes from the supermarket but it never seems to taste the same, and my Uncle says that it taste like cardboard. I haven’t had that much experience when it comes to gluten free bakes, only the odd one here and there.
So I thought that I would try my hand at another one and make these cupcakes as little treat that hopefully they would both enjoy.
150g Butter, soften
125g Caster Sugar
75g Rice Flour
1 tsp Gluten-Free Baking Powder
scant ½ tsp Xanthan Gum
75g Ground Almonds
100g Raspberries, lightly mashed
Flaked Almonds, for sprinkling
- Preheat the oven to Gas Mark 4 and line a cupcake tin with 12 paper cases.
- In a large bowl beat the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, until well mixed.
- Sift in the rice flour, gluten-free baking powder and xanthan gum into the cake mixture. Then fold in the ground almonds, using a spoon.
- Gently fold in the crushed raspberries. Make sure that they are well combined, but take care not to overmix.
- Divide the mixture evenly into the 12 cupcake cases and sprinkle each with a few flaked almonds.
- Bake for 18–20 minutes, until golden brown and well risen or until a skewer inserted in the centre comes out clean.
- Remove from the oven and turn out of the tin, then transfer to a wire rack and leave to cool completely.