Gluten free fairy cakes
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- A little while ago I shared a video for a basic gluten free sponge cake. Well these fairy cakes are just another way to use the same basic gf sponge mixture. I'm forever whipping up a batch of these fairy cakes. They're are a huge favourite of mine, and my husband, Neil loves them too, so they don't last long in our house!
I was going to edit this video, but Neil suggested I left it so you could see in real time how quickly you can have these cute fairy cakes popped together.
I must quickly tell you. I chatter about using vanilla essence - sorry, that was a mistake. I should have said vanilla extract. I've listed extract in the ingredients below though.👍
Anyway, should you fancy rustling up some of these yummy fairy cakes, here is the full recipe you need. I will at some point get this jotted down on my blog too.
Ingredients:
For the gluten free sponge (enough to make 12 large fairy cakes)
175g (6oz) butter - room temp (I used Lurpak spreadable full fat butter, which can be used straight from the fridge)
175g (6oz) caster sugar
175g (6oz) gluten free self raising flour - I used Sainsbury's Free From flour. If you are unable to get gluten free SR flour you can use plain gf flour instead and then add 1 teaspoon of gf baking powder and ½ teaspoon of xanthan gum. Hand on my heart though, and from my own experience gluten free SR flour will make a better cake.
3 large eggs - room temp
1 teaspoon gf vanilla extract - my current favourite is Nielsen Massey 🤗
For the icing
110g (4oz) icing sugar
Enough boiled water to make a nice glossy paste
Whatever gluten free toppings and sprinkles you fancy. I generally pick mine up from Sainsbury's, Tesco and Waitrose - but do double check ingredients to ensure good to go. I didn't mention but grated lemon zest would also work really well and instead of making the icing with boiled water you could use lemon juice.
Method
Preheat the oven to 190C/ 375F/Gas 5/170C Fan. Line a 12 hole muffin tin with paper cases. Pop all the ingredients for the gluten free sponge into a large bowl and whisk until light and creamy. Divide the mixture evenly between the paper cases. Bake for approximately 18 minutes until the sponge cakes are golden brown and nice and springy. Remove the tray from the oven and allow the cakes to cool completely before decorating with icing and whatever takes your fancy.
These fairy cakes are the perfect thing to whip up when you are short of time, but want to impress your friends and family. And of course feed them delicious gluten free cake!
For now
Liz x
Email - liz@coeliacbydesign.com
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Hi , have you more gluten free recipes ,please.
Hi, I’ve got lots more recipes on my website www.coeliacbydesign.com and hope to share more videos with you soon.
I’ve struggled to find self raising flour since the virus came but I’ve got some at last. Your little cakes look great, very moist and soft. Tfs
Lady Likeables Yes, I’ve struggled too getting hold of it! But delighted to now have a few packets of Sainsbury’s gluten free self raising flour in my cupboard. I feel the self raising flour has just the right amount of xanthan gum in there to hold a gf sponge together perfectly and love baking with it! So glad you like the look of the cakes! 🥰✨
Thank you very much, this is probably the first time my cake has looked like a cake. I tried to do a slab cake rather than cupcakes and it seems to have worked. Thank you very much!
Aww that’s wonderful to hear!! Delighted to have been able to help 😊
@@CoeliacbyDesign mum was so pleased she asked me to do a second one so we could have a giant cake for once.. it’s huge with buttercream & jam in the middle… it looks fab, thank you again!!
@@Walkerbait670 It sounds absolutely fabulous!!! Enjoy x
tasty tasty