Allergy Mums / Support for families with allergies

publication date: Mar 3, 2014

Strawberry Gluten Free, Vegan Cupcakes

Gluten Free, Vegan Strawberry Cupcake

So I’ve been playing around to try and develop a new gluten free cupcake. Happy with this result (won’t mention the first couple of tries...).   It’s got a nice, chewy consistency, rather than light and fluffy fairy cake sort of feel.  I find gluten free baking needs a bit more fat than standard wheat flour to help bind so reduce by 1 tbs the margarine if you’re using wheat flour.  With egg free baking you need to ‘up’ the raising agents so you don’t have flat, hard cupcakes (note the bitter tone of the last comment...).


1 ½ cups Dove Farm self raising white flour

¼ cup rice flour

1 tsp baking soda

1 tsp baking powder (gluten free from Waitrose)

1 cup granulated sugar

2 tbs freeze dried strawberries plus a few fresh ones to cut up for decorations

1 ½ tsp vanilla

1 tsp cider vinegar

7 tablespoons melted Pure Sunflower margarine

1 cup water


I admit that I see lots of recipes that say use non-dairy milk, add the cider so it curdles a bit. Or make wells in the dry ingredients for each of the ‘wet’ ingredients.  I’m sure someone will come along and explain it all to me one day. But frankly I just:

Sift all the dry ingredients into a large bowl.

Add the wet ingredients (including melted margarine) and stir gently to combine and you’ve a lump free batter.

Gently mix in the dried strawberries.

I then grabbed another bowl; took about 1/3rd of the mixture and added red food colouring.

Put a spoonful of red batter into each muffin case, then topped with the ‘standard’ batter til 2/3rd full. Took a toothpick and did a bit of ‘swirling’.

Bake cupcakes for 15 minutes at 350F,170 C, or until a toothpick comes out clean.

Next time I’m going to try with milk, not water, and see what happens.


I’ve topped with a fairly simple icing:

¼ cup Pure Sunflower Margarine

1 ½ cups sifted icing sugar

2 tsp vanilla

2-3 tbs hot water


Mix the margarine with a fork until creamy (you can use a mixer if you want)

Sift in the icing sugar

Add the vanilla and 1 tbs hot water.

Mix with the fork, adding a bit more water as you go until you get the consistency you like

The water needs to be hot or you won’t get shiny icing!

Decorate with strawberries; but only put strawberries on the ones you are going to eat NOW. Otherwise the juice comes out of the berries and runs all over the cupcakes and they look awful (see note at top of recipe re: bitter experiences...)


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