Celebrate 60 years since the Coronation with Gluten-Free Coronation Cup Cakes!

Why not celebrate the 60th Anniversary of the Coronation with Gluten-free Coronation Cup Cakes?
I made gluten-free  cup cakes like these for last year's Jubilee celebrations, and I think they would make delicious Coronation Cup Cakes too. The problem with gluten-free cakes is that they are often rather dry. I've found that the answer is not to skimp on the milk you add. I know you don't normally add milk to a Victoria sponge mix, but it is essential with gluten-free flour.

Turn on your oven to Gas mark 5 or 190 degrees Celsius.

Here are my ingredients, for metric equivalents, see my conversion chart page above.

6oz caster sugar  

6oz margarine

3 eggs

6oz Doves Farm Gluten free and Wheat free White Self-Raising flour 

5 tbsp milk

Either mix together in a food processor, or cream the sugar and margarine until light and fluffy, beat in the eggs one by one and fold in the flour and milk.

Spoon into paper cases and bake on the middle oven shelf for 20 mins until golden brown.

When cool decorate with butter icing made from 2oz margarine or butter, and 3oz icing sugar, plus a few drops of vanilla essence. 

I got these decorations from Sainsbury's. I really wanted red, white and blue sugar strands, but they'd all gone, so I had to buy them separately. I particularly like the pearls contrasting with the red and blue. The resulting mix looks a bit like royal jewels!

Gluten-free Chocolate Sponge Cake

Look at this delicious gluten-free chocolate cake. Someone's taken a big slice or two already! 

This recipe uses the following ratio of ingredients, you can multiply it up or reduce it for a smaller cake.
3 eggs 

6oz Doves Farm Gluten-free Self-raising Flour

6oz caster sugar  

6oz butter or margarine 

2tbsp cocoa

5tbsp milk

If you prefer metric measurements, you can use my Metric Conversion Chart.

Turn on the oven to Gas Mark 5, 190° Celsius or 160° Fan oven.

Grease 2 x 7 inch sandwich tins and line each with a circle of baking paper. 

Cream the sugar and margarine together until light and fluffy, beat in each egg and fold in the flour and cocoa followed by the milk. Or you can use a food processor which is much quicker as you can mix it all in one go.
Divide between the tins and smooth the top. Bake for 25 minutes until well risen and firm to the touch.
When cooled, sandwich together with chocolate butter icing, made with 2oz butter or margarine, 3oz icing sugar and a tablespoon of cocoa, and dust the top with icing sugar, or you could smooth some melted chocolate over it for a treat. 

Instead of the cocoa for the cake, you can add vanilla essence, or grated orange or lemon rind, and sandwich with vanilla, orange or lemon butter icing, or simply raspberry jam or lemon curd. Mmmm!