07/05/2026
Gluten Free White Chocolate & Raspberry Cupcakes 🧁
Day 1 of making whatever is on page 64 or 164 of my 8 cookbooks!
So you might wonder… Why is the number 6️⃣4️⃣ important?
Well 1 in 100 people have coeliac disease, yet only 36% are diagnosed. That leaves 64% living undiagnosed.
And we wanna find those 64% and help them this Coeliac Awareness Month 🙌
Coeliac disease is a lifelong autoimmune condition you cannot grow out of. The only ‘treatment’ for coeliac disease is a strict gluten free diet for life.
Even ‘just a crumb’ of gluten can cause horrible symptoms AND also damage the gut, which can lead to long term health complications.
Having to follow a gluten free diet can feel like a huge change but im gonna share my page 64 or 164 recipes with you to show how easy and delicious gluten free food still can be.
If you’ve got How to Make Anything Gluten Free the recipe is in more detail there on page 164, but I’ve written out a simple version below. Do cook along across the month of May and lets raise some awareness TOGETHER 🙏 Coeliac UK
INGREDIENTS
Cakes:
175g caster sugar
175g softened butter
170g gf SR flour
3 large eggs
½ tsp vanilla extract
½ tsp gf baking powder
¼ tsp xanthan gum
125g raspberries
100g white choc chips
Buttercream:
125g melted & cooled white choc
150g softened butter
300g icing sugar
METHOD
- Preheat oven to 160C fan and line a 12 hole cupcake tray with cases.
- Cream butter and sugar. Add in the eggs, vanilla, flour, baking powder, xanthan gum and mix.
- Fold in raspberries and white choc chips
- Spoon evenly into cases and bake for about 22 mins. Allow to cool.
- For buttercream, cream the butter, add the icing sugar gradually and mix. Then mix in the white choc.
- Pipe or spoon onto cupcakes and top with an extra raspberry and grated white choc.
