Yummy, delicious gluten-free and dairy-free blueberry vanilla cupcakes. Perfect for the kids lunchbox and for you with a cup of tea, morning or afternoon.
Looking for more blueberry dessserts, gluten-free treats or cupcake recipes?
Ingredients
Method
1.Preheat oven to 180°C (160°C fan). Line 14 holes of two 12-hole ⅓-cup (80ml) muffin pans with paper cases.
2.Beat sugar, extract and eggs in a small bowl with an electric mixer for 5 minutes or until thick and pale. Add spread, a little at a time, beating well between additions. Gradually add sifted flour, rice cereal, milk and frozen blueberries.
3.Spoon mixture into paper cases. Bake for 20 minutes.
4.Stand for 5 minutes before turning, top-side up, onto a wire rack to cool.
5.Before serving, dust with gluten-free icing sugar.
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