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)

Ingredients:

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).

Method:

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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