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Cream together the sunflower spread (or margarine) with the caster sugar in a large bowl.
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Sift the flour and baking powder into the creamed mixture and beat in with a wooden spoon.
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Beat in each egg to form a cake batter.
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Add the mincemeat to the cake batter and beat well, finally beating in the brandy for that added kick.
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3/4 fill 15 cupcake cases and place in an oven preheated to gas mark 6/200c, bake for 20 minutes until golden brown on top. Remove from the oven and cool.
Gluten Free Mincemeat Cupcakes
Back to all recipes.You know that time after Christmas when you are sick of mince pies but still have loads of mincemeat left, that's the perfect time to make these little gluten free beauties. You really can't co wrong with mincemeat cupcakes, it is like a cupcake and a mince pies offspring and is so delicious you won't be able to stop eating them.
This recipe is...
- Preparation Time: 10 Mins
- Cooking Time: 20 Mins
- This recipe makes 15 cupcakes
This recipe contains:
- Egg
This recipe was featured in
Ingredients
150g sunflower spread
80g caster sugar
150g gluten free plain flour
1/2tsp baking powder
2 large eggs
250g mincemeat
1tbsp brandy
Method
Nutritional Information (Per cupcake)
Cals
Calories
179
Carbs
24g
Fibre
0g
Fat
8g
Sugar
16g
Protein
1g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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