Cupcakes (plain sponge)

This, really simple, basic recipe is gluten-free (although can, of course, be made using normal flour too) and will also make Fairy Cakes and Victoria Sponge cakes.

The cakes can be iced however you like to suit any event or just your preferences!



Easter Cakes: Iced with Butter Cream and
topped with Mini Eggs

   

    Ingredients:

    100g Margarine/ Soft Butter

    100g Caster Sugar

    150g Gluten-Free Flour

    2 Teaspoons of Baking Powder

    2 Large Eggs

    1 Tablespoon of Milk

Method:

As with all my recipes I like to measure out all my ingredients first and pre-heat the oven (180'c), I would also suggest lining a cupcake tray with cases ready for the mixture.

Now this couldn't be much more simple, it's what my mum calls the 'All-in-One' method: add all the ingredients into a mixing bowl and mix with an electric whisk - all done!

All you need to do now is spoon the mixture into the cases (this mixture will fill 12 large muffin cases or 18 small cake cases) and put them in the oven - approximately 15minutes.

Once cooked, place on a cooling rack and allow to cool before icing.

Iced with Butter Cream and topped with
a star cut from fondant icing

Icing:

Butter Cream:

I tend to do this by estimation, but it tends to be 2 parts icing sugar to every 1 part butter - but if in doubt give it a taste and add sugar or butter accordingly.  

To add to the decoration, flood colouring can also be added without effecting the recipe.

Glace Icing:

For smooth glace icing all you need is icing sugar and water, again I tend to do this by estimation but it works out around 1tablespoon of water per 100g of icing sugar. If you are adding food colouring the amount should be taken out of the water (i.e. if you add half a tablespoon of colouring only add half a stablepoon of water).

Fondant Icing:

Buy, roll out, cut to shape - all done! The only thing I would add is either a bit of jam or a bit off butter cream onto the sponge, under the icing, to help it stick.