If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.
How cute are our Barbie inspired gluten free pink cupcakes? Super simple to make, and they taste delicious too! These pretty pink cupcakes are perfect for a trip to the cinema, for a birthday party or just as a treat for a gluten free bestie!
For the cupcakes:
• 225g Glutafin Gluten Free Select Multipurpose White Mix
• 1 tsp baking powder
• 225g softened butter
• 225g caster sugar
• 4 medium eggs
For the buttercream:
• 450g icing sugar
• 225g softened butter
• 1 tsp vanilla extract
• A few drops of Pink Food Colour Gel
• Pink and Red Hearts
Cupcakes:
1. Preheat the oven to 160C Fan/180C. Line a 12 hole muffin tin with paper cupcake cases.
2. Combine all of the ingredients for the cupcakes in a large mixing bowl and whisk until thoroughly combined.
3. Spoon the batter into the cupcake cakes and bake for 20-25 minutes, or until well risen and firm to the touch. Leave to cool in the tin for at least 1 hour before icing.
Buttercream:
1. Firstly, it’s important to make sure the butter is at room temperature. Beat the butter either in a food processor, stand mixer or by hand until it is pale and creamy.
2. Gradually add in the icing sugar in stages, until it’s all beaten into the butter mixture.
3. Add the vanilla extract and a few drops of pink food colour gel until your desired level of pink!
To finish:
1. Once the cupcakes are cool, spoon your buttercream into a piping bag and pipe a swirl on top. Finish with a scattering of pink hearts and stars.
For the cupcakes:
• 225g Glutafin Gluten Free Select Multipurpose White Mix
• 1 tsp baking powder
• 225g softened butter
• 225g caster sugar
• 4 medium eggs
For the buttercream:
• 450g icing sugar
• 225g softened butter
• 1 tsp vanilla extract
• A few drops of Pink Food Colour Gel
• Pink and Red Hearts
Cupcakes:
1. Preheat the oven to 160C Fan/180C. Line a 12 hole muffin tin with paper cupcake cases.
2. Combine all of the ingredients for the cupcakes in a large mixing bowl and whisk until thoroughly combined.
3. Spoon the batter into the cupcake cakes and bake for 20-25 minutes, or until well risen and firm to the touch. Leave to cool in the tin for at least 1 hour before icing.
Buttercream:
1. Firstly, it’s important to make sure the butter is at room temperature. Beat the butter either in a food processor, stand mixer or by hand until it is pale and creamy.
2. Gradually add in the icing sugar in stages, until it’s all beaten into the butter mixture.
3. Add the vanilla extract and a few drops of pink food colour gel until your desired level of pink!
To finish:
1. Once the cupcakes are cool, spoon your buttercream into a piping bag and pipe a swirl on top. Finish with a scattering of pink hearts and stars.
If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.