Gluten Free Eton Mess Cupcakes with Surprise Middle


Hi there it's Jo from An Easy Gluten Free Life here! I have to admit, I feel like these Eton mess cupcakes are something of a fraud - they look soooo goooood but are one of the easiest things I've ever baked! Absolutely perfect for a cheeky picnic or sharing over a chat with the girls - nobody will ever know how easy they were, or that they are gluten free. Why not enjoy them with a glass of Pimms or a (rather large) Pink Gin? 


I'm afraid I was rather silly and forgot to take a photo of the inside of these cupcakes where the fruit was hidden - so you'll just have to trust me that this simple hack actually works! When I read about this hack, I was very dubious indeed but it turns out that slicing a strawberry in half, or popping a whole raspberry in the middle of the raw cupcake works. Baking brings out all the sugar in the fruit so you get a beautiful, soft, almost jam flavoured middle. Delicious.


Gluten Free Eton Mess Cupcakes with Surprise Middle


Makes 8 large muffins



* 650g Stork margarine

* 300g granulated sugar

* 300g Asda Free From Self-Raising Flour

* 2 large eggs, plus one egg white

* 1 tsp Vanilla extract

* 3/4 tsp baking powder (based on Waitrose own, use a little less for other brands)

* 3-6 tbs milk

* 250g Strawberries plus 3 medium sized Strawberries

* 700g icing sugar, sifted

* Splash of milk

* Gluten free meringues

* Summer berries, to decorate


For the Cupcakes

* Cream together the Stork and sugar

* Add in the eggs and egg white, beating the mixture well until it looks like so:


* Fold in the flour and baking powder, mixing well

* Add the vanilla extract and 3 tablespoons of milk - the batter should be sloppy and slide off the spoon. Add milk until this consistency is achieved.

* Half fill large cupcake cases with the batter and place half a strawberry or one whole raspberry into the middle. Top with batter, ensuring the fruit is evenly covered

* Bake in a pre-heated oven for 15-20 minutes on Gas Mark 4 or 180C, or until a skewer comes out clean


For The Frosting

* Sieve 600g icing sugar into a bowl and add 350g butter in small chunks

* Beat well until a smooth consistency is achieved

* Add a drop of milk to ensure the frosting is easy to pipe


For the Coulis

* Blend 250g strawberries and sieve into a bowl, making sure no seeds make it through the sieve

* Fold in 100g sieved icing sugar and mix well





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