Gluten free raspberry cupcakes
Cupcakes are amazing because they have the perfect size. This recipe for gluten free raspberry cupcakes is super easy and ready in no time! Prepare these cupcakes for a party, for lunch or for a high tea. Or just because you want to eat cupcakes. It’s up to you!
What do you need for 6 cupcakes?
- 175 grams of self raising flour (gluten free)
- 1 teaspoon of baking powder
- 100 grams of cane sugar
- a pinch of salt
- 1 egg yok
- 60 ml of sunflower oil
- 100 ml milk
- 120 grams of frozen raspberries
- a bit of grated coconut, optional
How to make these gluten free raspberry cupcakes
Preheat the oven to 175 degrees C.
Take a mixing bowl and add the self raising flour, the baking powder, the cane sugar, a pinch of salt and the vanilla extract. Add the egg yolk and mix with a mixer. Then add the sunflower oil and mix again. Now add bit by bit the milk and mix in the meantime until a consistent batter comes together. The batter is probably pretty thick, don’t worry about this.
Now add the frozen raspberries and mix for just a little bit, there still should remain some pieces of raspberry.
Take a baking tin for cupcakes and put 6 cupcake papers in the tin. Divide the batter between the 6 cupcake moulds. Sprinkle the grated coconut on top of the cupcakes. Now slide it into the oven for 20 minutes.
After, let the raspberry cupcakes cool off for a bit. The cupcakes are absolutely the best to eat them while they’re still a bit warm. You can store them for a couple of days but honestly they are great when you eat them on the same day or the day after, when you wait longer they will dry out and become less tasty.