Kirkby Cupkies

Published on Saturday 23rd November 2013 by djkirkby

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.


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