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Prep 20 mins
Cook 20 mins
Posted in response to recipes wanted for allergy sufferers. As with all allergies or food intolerances be sure to read all packaging to ensure ingredients used are suitable. If you can have dairy use a suitable margarine or butter These cakes are suitable to be frozen. Decorate as desired
- 125 g dairy-free margarine (4.5 oz)
- 125 g caster sugar, also known as superfine sugar (4.5oz)
- 2 eggs, can use equivelant egg replacer (I would use double the powder suggested on the box to replace two eggs)
- 150 g gluten-free self-raising flour (soy-free if needed, 1 cup)
- 90 g rice flour, use a finely ground flour (1/2 cup)
- 3 teaspoons gluten free baking powder (there is a recipe here on zaar if you cannot buy one)
- 125 ml rice milk, can use soy milk if tolerable (1/2 cup)
- icing sugar, -for dusting (confectioners sugar)
- Preheat oven to 180°C ( 350°F )
- Line 12 hole muffin trays or patty pans with paper cases.
- Beat the margarine and sugar together using an electric mixer until light and fluffy. Add the eggs or the eg replacer. Beat well.
- Sift the dry ingredients into a seerate large bowl. Fold the dry ingredients into the margarine alternately with the rice or soy milk.
- Spoon the mixture evenly into the patty cases and bake for 15-20 minutes, or until just cooked. Allow to cool in trays 10 minutes before moving to a wire rack to cool.
- Dust with the icing sugar or ice with a suitable icing or frosting.
This is a great plain cupcake - I love this kind of cake! In a very blond moment I bought a carton of soy-rice milk which turned out far too sweet for me, so I was looking for a recipe to "hide" the milk :-) I cut down the sugar to 100 g - personal liking - and used half butter and half canola oil instead of margarine. Lovely with a cup of tea. Thanks for sharing this recipe!