BUTTERFLY CAKES - GLUTEN FREE!

I always thought butterfly cakes were beyond my capabilities, till one day I decided to have a go. And now I MUCH prefer butterfly cakes to regular cupcakes - they're much quicker & easier to ice [you just put a blob of icing/cream in the centre rather than having to get the icing smooth across the top] and look FABULOUS!



Because Miss 6 is coeliac everything I bake is gluten free. This is my latest cupcake recipe and I LOVE it. If you need a quick cake recipe when you haven't got the right ingredients this is it. It has no butter & no eggs & doesn't require an electric mixer - you read that correctly - NO BUTTER & NO EGGS & NO MIXER. And it is one of the best cakes to convert to gluten free I've tried. It's a recipe that has it's origins in the depression era when butter & eggs were rationed.


Here's the recipe:

Wacky Cake

Ingredients
1 1/2 cup flour (I substituted with gluten free)

3 Tbsp cocoa powder (optional)

1 cup sugar

1 tsp baking [bicarb soda

1/2 tsp salt

1 Tbsp vinegar

5 Tbsp oil

1 tsp vanilla

1 cup water

Instructions
Preheat oven to 180C/350F. Combine dry ingredients in a mixing bowl and mix thoroughly. Mix wet ingredients in a separate bowl and stir to combine. Add wet ingredients to dry ingredients and mix with a spoon until you get a smooth batter.

Pour into greased and floured pan (8" square or 9" round) or 12 cupcakes. Bake in oven until done - about 35 minutes for cake, about 20 minutes for cupcakes.

Wacky Cake is a classic recipe from the depression era because of the rationing of butter and eggs.