WHEAT FREE CUPCAKES

4 OZ OF WHEAT FREE FLOUR (I USE THE DOVE BRAND SELF RAISING)

4 OZ SOFT MARGARINE

4 OZ CASTER SUGAR

2 MED EGGS

1 TSP BAKING POWDER

2 TBSP MILK

1/2 TSP VANILLA ESS

CUPCAKE CASES

MUFFIN TRAY

  

GAS MARK 6 180 DEGREES

METHOD:

CREAM THE SUGAR AND MARG TOGETHER UNTIL FLUFFY USING AN ELECTRIC WHISK THEN ADD 1 EGG AND ABOUT HALF OF THE FLOUR AND WHISK UNTIL IT LOOKS A LITTLE COMBINED THEN ADD THE REMAINING FLOUR AND EGG PLUS THE MILK AND VANILLA AND WHISK FOR ABOUT 5 MIN UNTIL THE MIXTURE LOOKS LUMP FREE. ONCE WELL MIXED USING A ICE CREAM SCOOP, SCOOP SOME MIXTURE INTO YOU CASES. THE SCOOP SHOULD GIVE YOU AN AVERAGE GUIDE AS TO THE AMOUNT OF MIXTURE TO PUT IN EACH CASE. PLACE IN THE OVEN FOR ABOUT 20 MIN. ONCE BAKED LEAVE TO COOL BEFORE ICING

AS FOR THE ICING YOU WILL HAVE TO FOLLOW MY BLOG TO FIND OUT HOW TO MAKE IT.

ENJOY WITH A CUP OF TEA OR COFFEE.