I became addicted to making this gluten free victoria sponge cupcake recipe over the summer and I thought I’d share the recipe with you. They are light and fluffy and have strawberry in the middle of each cake. I made them very low sugar and they still taste delicious. It’s up to you how much sugar you want to put in but as my daughter has to have a cake every couple of days to desensitise her from her egg allergy, then I make them with as little sugar as possible. I also personally find the original recipe is too sweet.
They are really easy to make and I love the little surprise in the middle. This is most definitely one of Eggainst The Grain’s favourite recipes.
I got these from the Coeliac UK website but adapted the recipe slightly by reducing the sugar content by half and adding an extra egg.
For the toppings, I used either squirty cream which the kids absolutely loved. Other times I have made raspberry buttercream icing with freeze-dried raspberry powder and a fraction of the icing sugar stated on the recipe (about 20g, as opposed to 280g and this has been sweet enough for us)
I’ll get straight to the recipe. Original full sugar amounts are in brackets. I’d love to hear how you got on with these and how low you dare to go with the sugar.
Gluten Free Victoria Sponge Cup Cakes
Ingredients
- 115g gluten free flour
- 60g (up to 115g) caster sugar
- 115g butter
- 3 eggs
- 1 teaspoon vanilla extract
- strawberry or raspberry conserve
- FOR THE ICING
- 1 can of squirt cream
- or
- 20g (up to 280g ) icing sugar
- 140g butter
- 1-2 tbsp freeze dried raspberry powder
- 10 raspberries or strawberries
Directions
- Step 1 Preheat your oven to 180°C to 200°C
- Step 2 Mix the butter and sugar in a bowl by hand until creamy or use a mixer for 3 minutes.
- Step 3 Beat the eggs in a small bowl
- Step 4 Add the flour and eggs, 2 tablespoons at a time mixing in well
- Step 5 Mix in the vanilla extract
- Step 6 Place the cake cases into a cake tray and spoon in the mixture to each case so that the bottom of every case is covered
- Step 7 Slightly hollow out the mixture and spoon a small amount of conserve into the mixture.Then evenly spoon the rest of the cake mixture into the cases so that the conserve is covered
- Step 8 Place in the oven for 18-20 minutes until cakes have risen and are lightly golden
- Step 9 Allow to cool before icing.
- Step 10 To make the icing:
- Step 11 1 – either simply squirt some squirty cream on just before serving or
- Step 12 2 – beat together the icing sugar and butter, mixing in one or two tablespoons of raspberry powder. Be careful not to make the icing too runny
- Step 13 Then place the raspberries upright in the centre of each cupcake before the icing has set
I’m Nic, a mother of 2 young children with coeliac disease and my eldest also has an egg allergy. Since the first diagnosis in December 2013, our family life has changed dramatically. Cooking, shopping, eating out, visiting friends, play dates and holidays in a family where there are multiple food related issues has been daunting to say the least. This has led me to rise to the challenge, learn fast to make sure my kids have the best nutrition they possibly can.
I invite you and your children to join me on my lifetime journey with gluten free nutritious food for all the family.