These nifty little cupcakes have bags of flavour, making them perfect for children with food intolerances. Ice them with a water icing made with icing sugar and water - yum yum!
- 100g gluten free flour
- 50g dark brown soft sugar
- 1 pear, peeled, cored, grated
- 4 tbsp. sunflower oil
- 2 tbsp. golden syrup
- 1 tsp. gluten free baking powder
- 1/2 tsp. bicarbonate of soda
Grease 8 cupcake liners and place onto a baking tray.
Sift together the flour, baking powder and bicarb. Set aside. In another bowl, mix the sugar, oil and golden syrup and add to the dry mixture. Stir to combine. Fold in the pear. Divide the mixture between the cupcake liners.
Bake in a 190C oven for 25 minutes or until lightly golden on top.