These cookie cakes are a big hit with anyone who loves candy canes.
Preheat oven to 200° C (400°F or Gas Mark 6)
250g (1 cup) of dairy free margarine
200g (1 cup) of soft brown sugar
1 tsp vanilla essence
300g (2 ½ cups) of gluten free self raising flour
250 g (1 cup) of candy cane broken into pieces no larger than 5cm (1 inch).
Cream margarine and sugar together and then beat in egg. Add rest of ingredients except for candy cane. Mix until the the flour is combined.
Drop a heaped tablespoon of mixture into a muffin tin or into silicone muffin shells lined with paper cases.
Bake for 15 – 20 mins (timing will depend on your oven and how big you made your heaped tablespoon of cupkie mix). Remove once cooled enough to handle.