With Autumn and winter just around the corner, mixed spices seem to be making their way back in to our cooking cupboards. Whether in coffees, hot chocolates or even in cakes mixed spices are a warming addition to a tasty snack.
After seeking to make my Dad a gluten free version of one of his favourite bakes, it soon dawned upon me that there are plenty of gluten free cup cake recipes online. However when it came to gluten free mixed spice cakes there were very few. So after a bit of experimenting I eventually found a recipe that even my Dad couldn’t turn down and I could share with him.
Prep Time – 20-30 Minutes
Cooking Time 18-24 Minutes
Makes approximately 12 Cupcakes
Ingredients:
- 150g Butter
- 140g Gluten free self raising flour (I use Doves Farm brand)
- 10g Schwartz mixed spice
- 150g Caster sugar
- 3 x Eggs
- 50g Raisins
- 1 x Teaspoon of Vanilla extract
- 5 x Tablespoons of milk
- 1/2 x Teaspoon of Salt
Method:
- Cream the butter and sugar together until light and fluffy
- Slowly combine one egg at a time – an electric hand mixer can be used to get a light fluffy consistency
- Mix in the vanilla extract and raisins
- Slowly sieve the flour and mixed spice in to the mixture of egg, sugar and butter, mix together as you go along
- Finally add the milk to the mixture and ensure all ingredients are thoroughly mixed together
- Pour the mixture equally in to the cup cake cases
- Bake the cakes until golden brown in an oven pre-heated at 180 degrees (gas mark 6)
- Once cooked allow your cakes to cool (if you can keep your hands off them for that long)
If you find yourself in a bit of a baking spree don’t forget to check out my tasty gluten free cookie recipe
