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Gluten Free Raspberry Cupcakes
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Gluten Free Raspberry Cupcakes


Gluten Free Raspberry Cupcakes

To kick off this years ‘Great British Bake Off’ here is an excellent gluten free raspberry cupcake recipe that would win Mary Berry over any day.

You Will Need: (Makes 12 Gluten Free Raspberry Cupcakes)

For the sponge:

  • 80g Unsalted Butter (at room temperature)
  • 280g Caster Sugar
  • 240g Gluten Free Plain Flour
  • 1 tbsp Baking Powder
  • Pinch of salt
  • 240ml Whole Milk
  • 1 tsp Vanilla Essence
  • 2 Large Eggs (at room temperature)

For the filling and topping:

  • 5 Egg Yolks
  • 100g Caster Sugar
  • 60g Gluten Free Plain Flour
  • 500ml Whole Milk
  • 1 tsp Vanilla Essence
  • 200ml Double Cream
  • 1 Punnet of Fresh Raspberries


Preheat the oven to 190*C. Line a cupcake tray with cases.

Beat together the butter, sugar, flour baking powder and salt in an electric mixer until the mixture is of a breadcrumb-like texture.

In a bowl, or large jug, whisk (by hand) the milk, vanilla essence and eggs and slowly stir  just over a half of this mix into the dry ingredients. Give it a good mix, and then add the rest of the liquid mix and stir well.

Place a tbsp of mix into each cupcake case, and then place a raspberry in each. Top up the rest of the case with the leftover mixture, and then bake in the oven for 20mins.

Once baked, leave to cool.

In a bowl, mix the yolks, sugar and flour into a paste.

In a pan, gently bring the milk and vanilla to the boil. Remove from the heat and mix with a few tablespoons of the paste mix. Place back on the heat and whisk, bringing to the boil again for a further couple of minutes.

Place the custard to the side to cool for around an hour.

Whisk the cream into soft peaks and then mix with the custard.

Top the cakes with the custard icing and then place another raspberry on top for decoration.



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Recipe Name
Gluten Free Raspberry Cupcakes
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