125 gr (dairy-free) margarine
115 gr caster sugar ----- I use 85 gr
2 eggs (or equivalent egg replacer)
125 gr (gluten-free soy-free) self raising flour
90 gr rice flour
3 tsp (gluten-free) baking powder
125 ml rice drink ------- I use milk
icing sugar for dusting
I add 2 tbs flaxseed meal and 1/2 tsp vanilla essence.
- Preheat the oven 180C. Line muffin tin with paper cases.
- Using an electric mixer, beat the margarine and sugar together well until light and fluffy.Add the eggs, one at a time, beating well after each addition.
- Fold in the sifted dry ingredients alternately with the rice drink. Spoon the mixture evenly into the muffin holes and bake for about 15 - 20 minutes or until a skewer comes out clean when inserted into the centre.
- Dust the cupcakes with icing sugar.
Source: Baby and Toddler Food by Murdoch Books