This Mary Berry Gluten-Free Cupcakes recipe is a moist and tender recipe, which is made with a gluten-free flour blend and ground almonds. It’s a classic, foolproof recipe for anyone avoiding gluten, ready in about 35 minutes.
Mary Berry Gluten-Free Cupcakes Ingredients
A simple, all-in-one method for perfect gluten-free treats.
For the Gluten-Free Cupcakes:
- 125g (4½ oz) butter or margarine, softened
- 125g (4½ oz) caster sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 100g (¾ cup + 1 tbsp) gluten-free self-raising flour blend
- 1 teaspoon gluten-free baking powder
- 25g (¼ cup) ground almonds
- 2 tablespoons milk
For the Vanilla Buttercream:
- 100g (3½ oz) unsalted butter, softened
- 250g (2 cups) icing sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
- Gluten-free sprinkles (optional)
How To Make Mary Berry Gluten-Free Cupcakes
A step-by-step guide to these wonderfully easy and delicious cupcakes.
- Prep the Oven and Tins: Preheat the oven to 180°C (160°C Fan/Gas Mark 4). Line a 12-hole muffin tin with paper cupcake cases.
- Mix the Batter: Using Mary Berry’s “all-in-one” method, place the softened butter, caster sugar, eggs, and vanilla extract into a large mixing bowl. Sift the gluten-free self-raising flour and baking powder on top.
- Combine and Bake: Add the ground almonds and milk to the bowl. Beat everything together with an electric hand whisk for about 1-2 minutes until the batter is well combined and smooth. Be careful not to overmix.
- Fill Cases and Bake: Divide the mixture evenly between the 12 paper cases, filling them about two-thirds full. Bake for 15-20 minutes, or until the cupcakes are well-risen, golden, and a skewer inserted into the center comes out clean.
- Cool and Frost: Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. To make the buttercream, beat the softened butter until creamy. Gradually add the sifted icing sugar, then the vanilla and 1 tablespoon of milk. Beat until light and fluffy, adding a little more milk if needed to get a smooth, pipeable consistency.
- Decorate: Once the cupcakes are completely cool, pipe or spread the vanilla buttercream on top. Add gluten-free sprinkles or your favorite decorations, if desired.
Recipe Tips
For perfect, moist, and tender gluten-free cupcakes.
- How to get the best texture in gluten-free cupcakes? The addition of ground almonds is a key tip from Mary Berry. It adds moisture, structure, and a lovely flavor, preventing the cupcakes from being dry or crumbly, which can sometimes happen with gluten-free baking.
- Why use the “all-in-one” method? This is a signature Mary Berry technique that is incredibly quick and easy. It works wonderfully for gluten-free recipes as it minimizes the risk of over-mixing, which can make gluten-free bakes tough.
- Can I use a different gluten-free flour blend? Yes, but results can vary between brands. For best results, use a reputable brand of gluten-free self-raising flour that contains xanthan gum, which helps provide structure in the absence of gluten.
- Why do I need to sift the flour? Sifting gluten-free flour and baking powder is especially important as it aerates the mixture and removes any lumps, contributing to a lighter, more tender cupcake.
What To Serve With Gluten-Free Cupcakes
The perfect accompaniments for this classic sweet treat.
These simple, classic cupcakes are a delight on their own and are perfect for any celebration or afternoon tea, served with:
- A pot of English breakfast tea or a fresh coffee
- A side of fresh strawberries or raspberries
- A scoop of gluten-free vanilla ice cream
How To Store Mary Berry Gluten-Free Cupcakes
Keeping your cupcakes fresh and delicious.
- Room Temperature: Store the frosted cupcakes in an airtight container for up to 3 days. They have the best texture when stored at room temperature.
- Freeze: Unfrosted cupcakes freeze beautifully for up to 3 months. Let them cool completely, then wrap them well in plastic wrap and place them in a freezer bag. Thaw at room temperature before frosting.
Mary Berry Gluten-Free Cupcakes Nutrition Facts
An estimated guide per frosted cupcake.
- Calories: 330 kcal
- Carbohydrates: 38 g
- Protein: 3 g
- Fat: 19 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. To make them dairy-free, substitute the butter with a firm, block-style dairy-free baking spread and use your favorite plant-based milk (like almond or soya) in both the cake and the frosting.
This can happen in gluten-free baking. Ensure your baking powder is fresh and that you’re using a self-raising blend that contains raising agents. Also, be careful not to open the oven door during the first half of baking, as the sudden change in temperature can cause them to sink.
Yes. To adapt the recipe, reduce the gluten-free flour by 25g (about 3 tablespoons) and replace it with an equal amount of sifted, gluten-free cocoa powder.
Try More Recipes:
- Mary Berry Vegan Cupcakes Recipe
- Mary Berry Coconut Cupcakes Recipe
- Mary Berry Buttercream Icing for Cupcakes Recipe
Mary Berry Gluten-Free Cupcakes Recipe
Description
A classic and foolproof gluten-free vanilla cupcake recipe from Mary Berry, using ground almonds for a wonderfully moist and tender texture, all made with her simple “all-in-one” method.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan). Line a 12-hole muffin tin with paper cases.
- Place all cupcake ingredients into a large bowl.
- Beat with an electric mixer for 1-2 minutes until the batter is smooth and creamy.
- Divide the batter evenly between the paper cases, filling each about two-thirds full.
- Bake for 15-20 minutes until golden and a skewer inserted into the center comes out clean. Cool completely.
- For the buttercream, beat the butter until soft. Gradually beat in the icing sugar, then add the vanilla and milk and beat until light and fluffy.
- Pipe or spread the buttercream onto the completely cooled cupcakes.
Notes
- The ground almonds are key to the moist texture of these gluten-free cupcakes; don’t omit them.
- Use a good quality gluten-free self-raising flour blend that contains xanthan gum for the best structure.
- Ensure cupcakes are completely cool before frosting to prevent the buttercream from melting.
- This recipe is wonderfully simple thanks to the “all-in-one” method, which minimizes washing up and mixing time.
