Mary Berry​ Gluten Free Cupcakes Recipe

This tender and delicate Mary Berry Gluten Free Cupcakes recipe is made with a simple blend of gluten-free self-raising flour, butter, sugar, and eggs. The result is a light, airy, and moist cupcake with a perfect crumb, proving that gluten-free baking can be just as delicious as traditional recipes. This recipe is an ideal choice for a special occasion or a fun baking project and makes a batch of 12 beautiful cupcakes.

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Mary Berry Gluten Free Cupcakes Ingredients

For the Cupcakes:

• 125g (4.5 oz) gluten-free self-raising flour blend
• 1 tsp gluten-free baking powder
• 125g (4.5 oz) caster sugar
• 125g (4.5 oz) unsalted butter, softened
• 2 large eggs
• 2 tbsp milk

For the Buttercream Icing:

• 100g (3.5 oz) unsalted butter, softened
• 200g (7 oz) icing sugar, sifted
• 1-2 tbsp milk
• 1/2 tsp vanilla extract

How To Make Mary Berry Gluten Free Cupcakes

1. Prepare the oven and tin: Preheat your oven to 180°C (160°C fan) and line a 12-hole muffin or cupcake tin with paper cases.
2. Combine the ingredients: In a large mixing bowl, add the gluten-free self-raising flour, baking powder, caster sugar, softened butter, and eggs. Use a hand mixer to beat everything together until you have a smooth, pale, and light batter.
3. Add the milk: Add the milk to the batter and beat briefly to combine. The batter should have a soft, dropping consistency. If it seems too stiff, you can add a little more milk.
4. Bake the cupcakes: Divide the batter evenly among the 12 cupcake cases, filling each about two-thirds full. Bake for 15-20 minutes, or until the cupcakes are golden brown and a skewer inserted into the center comes out clean.
5. Cool the cupcakes: Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This is crucial before you start frosting.
6. Make the buttercream: While the cupcakes cool, prepare the icing. In a separate bowl, beat the softened butter until it is smooth and creamy. Gradually add the sifted icing sugar and 1 tablespoon of milk, beating until you have a light and fluffy consistency. Add the final tablespoon of milk a little at a time if the icing is too stiff. Finally, stir in the vanilla extract.
7. Decorate and serve: Once the cupcakes are completely cool, use a spatula or piping bag to top each cupcake with a generous swirl of the buttercream.

Recipe Tips

• Use a Quality Gluten-Free Blend: The success of this recipe depends heavily on the quality of your gluten-free flour blend. Look for a blend that is specifically designed for baking and contains xanthan gum.
• Don’t Overmix: Overmixing gluten-free flour can still lead to a dense texture. Once the ingredients are combined, stop mixing to ensure a light, tender crumb.
• Check for Doneness: The baking time can vary with different ovens and flour brands. The best way to test for doneness is to insert a skewer into the center of a cupcake; it should come out clean.
• Frost Only When Cool: Be sure your cupcakes are completely cool before you add the buttercream. If they are even slightly warm, the frosting will melt and create a mess.

What To Serve Gluten Free Cupcakes

These light and sweet gluten-free cupcakes are perfect for any occasion. They are wonderful on their own with a hot cup of tea or coffee. For a fun dessert, serve them with a selection of fresh berries, such as raspberries or strawberries. You can also get creative with the frosting, adding a little lemon juice to the buttercream for a tangy twist or some melted chocolate for a richer flavor.

How To Store Gluten Free Cupcakes Leftovers

• Refrigerate: Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, you can keep them in the refrigerator for up to 5 days.
• Freeze: Unfrosted cupcakes can be frozen for up to 3 months. Wrap them individually in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature before frosting and serving.

Mary Berry Gluten Free Cupcakes Nutrition Facts

• Serving Size: 1 cupcake
• Calories: 260 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 100mg
• Total Carbohydrate: 30g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 2g

Frequently Asked Questions

• Can I use a different type of flour? This recipe is specifically formulated for a gluten-free self-raising flour blend. Using plain gluten-free flour would require adding a specific amount of baking powder and xanthan gum to achieve a similar result.
• Why did my cupcakes sink in the middle? Cupcakes often sink if the oven door is opened before they are fully baked. It could also happen if the baking powder is old or if you used too much liquid.
• Can I make these dairy-free as well? Yes, you can make these dairy-free. Simply substitute the butter with a good quality dairy-free baking block and use a non-dairy milk like oat or almond milk. Ensure your chosen products are also certified gluten-free.

Try More Recipes:

• Mary Berry Vegan Cupcakes​ Recipe
• Mary Berry Coconut Cupcakes​ Recipe
• Mary Berry Coconut Cupcakes​ Recipe