Egg, dairy and gluten free strawberry and honey cupcakes

    40 min

    My son's friend's little brother has a lot of allergies so me not being one to let some things go, I started to look at a few different recipes and this is my first creation. Be warned though using honey instead of syrup it can catch easer, so you will have to keep an eye on it, though saying that this recipe did not go bitter when mine caught a bit.


    Devon, England, UK
    2 people made this

    Makes: 12 cupcakes

    • 100g gluten free self raising flour
    • 50g golden caster sugar
    • 100g fresh strawberries, hulled
    • 4 tablespoons vegetable oil
    • 2 tablespoons clear honey

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 160 C / Gas 2/3. Line a 12 hole muffin tin with paper cases.
    2. Sieve gluten free flour and sugar together and set to one side. Blend half the strawberries in a food processor then add to the flour and sugar along with the oil and honey. Chop the remaining strawberries and fold in. Spoon the mixture into the prepared paper cases, filling only 3/4 full so to ensure a good rise.
    3. Bake in the preheated oven for 20 minutes, or until risen and golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool before serving.


    You must blend half the strawberries in for texture. You could use about 50g of banana if you liked instead. You could if you liked make some peppermint icing to go on top. You could also use a different fruit such as raspberries or blackberries or blueberries and of course if your fruit is sweet you probably wont need to add the brown sugar either.

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