Wicklewood’s Gluten Free Custard Cup Cakes |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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These little treasures are perfect not only for a little girls' parties,,but also for big little girls' parties. To make non gf just sub plain flour for gf mix and omit the guar Ingredients:
100 g custard powder |
200 g softened butter |
2 eggs |
4 tablespoons milk |
140 g caster sugar |
100 g gluten-free flour, mix |
1/2 teaspoon baking powder |
1/2 teaspoon guar gum |
icing |
150 g icing sugar |
water |
candy sprinkles |
Directions:
1. Heat the oven to 180C and place 12 paper cases in a muffin tray.
2. Beat the custard powder with the butter eggs and milk, then stir in the sugar. (don't panic if it looks curdled,,,it will be fine).
3. Fold in the sifted flour mix, baking powder and guar gum.
4. Devide the mixture between the cases.
5. Bake for 20 minutes.
6. Leave to cool completely.
7. Mix the icing sugar with about 3 tablespoons water to form a thick paste.
8. Top each bun with a teaspoon of icing and sprinkle with chosen decoration.
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