Gluten Free Fairy Cakes Recipes
GLUTEN FREE CHOCOLATE FAIRY CAKES
I found a recipe in a book called 1001 cupcakes and bars and tweeked it to match my diet. It turned out beautifull!!! I hope you like it
Provided by Shiv2641
Categories Dessert
Time 25m
Yield 16-24 Cupcakes
Number Of Ingredients 7
Steps:
- Preheat the oven to 190 degrees celsius while mixing the ingredients.
- Put caster sugar into a mixing bowl and mix together with the butter using a fork. (the fork is much better than a spoon it removes the lumps quicker and binds everything evenly).
- Sift in flour, xantham gum, cocoa powder and baking powder.
- Add eggs.
- Mix all together with a fork tipping bowl to a 45 degree angle until eveything is mixed together. This should add some air bubbles to the mixture and should after 2 minutes standing look a little like chocolate moose.
- Divide out the mixture into bun cases and bake in the oven for 15 minutes at 190 degrees celsius.
- You can top with anything you like and enjoy. They are great warm and cold.
Nutrition Facts : Calories 115.8, Fat 6.6, SaturatedFat 3.9, Cholesterol 41.7, Sodium 72.5, Carbohydrate 13.4, Fiber 0.5, Sugar 7.2, Protein 1.5
GLUTEN FREE FAIRY CAKES
Make and share this Gluten Free Fairy Cakes recipe from Food.com.
Provided by Perfect Pixie
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- make sure you have 12 paper cases handy.
- Preheat oven to 200 degrees.
- Cream together margarine and sugar until light and fluffy.
- Beat in eggs and vanilla, followed by the sifted baking powder, sifted flour and milk.
- Half fill paper cases standing on baking tray.
- Bake for 10-12 minutes.
- When cold, decorate the top with jam or icing or just icing sugar, if desired.
Nutrition Facts : Calories 82.5, Fat 5.9, SaturatedFat 1.2, Cholesterol 35.4, Sodium 86.4, Carbohydrate 6.5, Sugar 6.3, Protein 1.1
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EASY GLUTEN FREE FAIRY CAKES (WITH EGG FREE OPTION)
From theglutenfreeblogger.com
4.4/5 (26)Total Time 30 minsCategory CakeCalories 211 per serving
- Preheat the oven to 180'C (170'C fan) / Gas 4. Fill a 12-hole baking tin with fairy cake cases and set aside while you make the cake batter.
- Add the butter, sugar and vanilla extract to a large mixing bowl and beat with an electric whisk until pale and creamy. (TIP: If the butter is hard, zap it in the microwave for 10-15 seconds before adding it to the mixing bowl to make it easier!)
- Crack the eggs into the mixing bowl and beat again for 30 seconds to combine. Scrape down the sides of the bowl using a spatula.
- Sift in the self-raising gluten free flour and xantham gum and then beat together with the electric whisk until everything is fully combined. Add the milk 1 tbsp at a time, mixing in between. You want a fairly thick batter which drops from the spoon easily, so you may need either 2 or 3 tbsp of milk - this can depend on which gluten free flour you're using as some are more absorbent than others.
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- Preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Place 12 cupcakes cases in a 12-hole muffin tin and set to one side.
- Add the sugar, butter, mashed banana, self-raising gluten free flour, xanthan gum, eggs and vanilla extract to a large mixing bowl. Beat with an electric mixer until it forms a thick batter.
- Add the mixed nuts and fold in to mix. Spoon the batter evenly between the 12 cupcake cases and bake in the oven for 20-22 minutes until they are well risen and golden on top. They should spring back when lightly touched. Remove from the oven and cool completely on a wire rack.
- To make the frosting, beat the icing sugar, cocoa powder, milk and vanilla extract together until they form a thick paste. Use a small palette knife or spoon to smooth the frosting on the top of the cakes, then sprinkle with extra chopped nuts if using.
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