Rhubarb Cupcakes- Gluten Free Cupcakes Recipe

/ Dairy free, Gluten free, Nut free, Recipes / By LiberEat

These little rhubarb gluten free cupcakes are easy to make and great as comfort food.

Sweet and sticky, they are great for baking in batch and pulling out the freezer when you need a little pick me up! Just serve them as a hot pudding with ice cream and you are good to go.

As it’s a gluten free cupcake, it can be shared with all.

Ingredients:

125g Caster sugar
125g Unsalted Butter
2 Eggs
125g Gluten Free Self Raising Flour
1 tsp Baking Powder
1 tsp Xanthan Gum
1.5 Rhubarb Stalks (Chopped)

Method:

1. Preheat the Oven to 200 Degrees Celcius

2. Cream together butter and sugar until the mix is smooth.

3. Add the eggs and mix until combined but not for too long or the cake will be stodgey. Add the sieved flour, xanthan gum and baking powder and combine well.

4. Once the cake batter is of an even consistency, fold in the chopped rhubarb. Again, don’t over mix, just make sure the chunks are roughly spread throughout the mix.

5. Spoon the batter into the prepared cases and bake in the oven for 18-20 minutes, allowing to cool afterwards. To test if the cakes are ready pierce with a clean knife and make sure the knife comes out clean with no wet batter attached.

6. Serve the rhubarb cupcakes hot with ice cream or custard, or cold in a packed lunch. (If freezing, leave to defrost for 45 mins then blast in the microwave for 30 seconds.)

Like our recipe for gluten free cupcakes? Also try out our Apple and Cherry Crumble recipe. If you have any tips of your own, comment below to add your thoughts! Don’t forget to tag us in your recreations on Facebook and Instagram!

LiberEat’s content is not intended to be a substitute for professional medical advice. You should always take precautions and use appropriate judgement to protect yourself and others under your care with regard to food allergies.

Food allergen rules and regulations continue to change and evolve. Food businesses in production, hospitality, catering, and retail must be vigilant when working with ingredients, products, and dishes containing allergens and exercise due diligence when providing ingredient and allergen information to consumers. Successful allergen management is a big part of food safety professionals’ creating a culture of care and excellence within their teams.

LiberEat offers a second line of defence for food businesses by detecting errors, allergens, and other harmful ingredients with our proprietary Allergen Error Detection Technology. Food businesses can apply this technology directly to identify errors in allergen communications, preventing the risk of injury to consumers 24/7, 365 days of the year so that errors are detected, diagnosed and rectified quickly. We know this helps you protect your brand reputation and enhance customer trust in your brand.

Contact us today to learn more about how we can support your existing food safety processes.

To find out how LiberEat Technology supports food businesses to detect allergens and errors, to protect consumers

These little rhubarb gluten free cupcakes are easy to make and great as comfort food.

Sweet and sticky, they are great for baking in batch and pulling out the freezer when you need a little pick me up! Just serve them as a hot pudding with ice cream and you are good to go.

As it’s a gluten free cupcake, it can be shared with all.

Ingredients:

125g Caster sugar
125g Unsalted Butter
2 Eggs
125g Gluten Free Self Raising Flour
1 tsp Baking Powder
1 tsp Xanthan Gum
1.5 Rhubarb Stalks (Chopped)

Method:

1. Preheat the Oven to 200 Degrees Celcius

2. Cream together butter and sugar until the mix is smooth.

3. Add the eggs and mix until combined but not for too long or the cake will be stodgey. Add the sieved flour, xanthan gum and baking powder and combine well.

4. Once the cake batter is of an even consistency, fold in the chopped rhubarb. Again, don’t over mix, just make sure the chunks are roughly spread throughout the mix.

5. Spoon the batter into the prepared cases and bake in the oven for 18-20 minutes, allowing to cool afterwards. To test if the cakes are ready pierce with a clean knife and make sure the knife comes out clean with no wet batter attached.

6. Serve the rhubarb cupcakes hot with ice cream or custard, or cold in a packed lunch. (If freezing, leave to defrost for 45 mins then blast in the microwave for 30 seconds.)

Like our recipe for gluten free cupcakes? Also try out our Apple and Cherry Crumble recipe. If you have any tips of your own, comment below to add your thoughts! Don’t forget to tag us in your recreations on Facebook and Instagram!

LiberEat’s content is not intended to be a substitute for professional medical advice. You should always take precautions and use appropriate judgement to protect yourself and others under your care with regard to food allergies.

Food allergen rules and regulations continue to change and evolve. Food businesses in production, hospitality, catering, and retail must be vigilant when working with ingredients, products, and dishes containing allergens and exercise due diligence when providing ingredient and allergen information to consumers. Successful allergen management is a big part of food safety professionals’ creating a culture of care and excellence within their teams.

LiberEat offers a second line of defence for food businesses by detecting errors, allergens, and other harmful ingredients with our proprietary Allergen Error Detection Technology. Food businesses can apply this technology directly to identify errors in allergen communications, preventing the risk of injury to consumers 24/7, 365 days of the year so that errors are detected, diagnosed and rectified quickly. We know this helps you protect your brand reputation and enhance customer trust in your brand.

Contact us today to learn more about how we can support your existing food safety processes.

To find out how LiberEat Technology supports food businesses to detect allergens and errors, to protect consumers