Gluten Free Candy Cupcakes (Cupcake Heaven – Magazine Recipe)

Hello Adventurers!

Today I am making a gluten free, lactose free and yeast free version of Candy Cupcakes – from the magazine Cupcake Heaven (their Summer issue) because I loved the picture of them and thought they’d be great for children’s parties – as long as the children go home soon after eating the sugar-rush hahaha!  I was hesitant to try these at first because I thought that they needed a lot of work, however they are really easy and pretty, so let’s-a-go!


For the Cupcakes:

175g Gluten Free Self Raising Flour

Pinch of Salt

110g Butter, softened (I like to use lactofree butter)

110g Caster Sugar

2 Medium Sized Eggs

1 tsp Vanilla Extract

For the Mint Buttercream:

100g Butter, softened (I like to use lactofree butter)

200g Icing Sugar, sifted

3 tbsp Single Cream (again, I like to use lactofree cream)

¼ tsp Peppermint Extract

Green Food Colouring


120g Sugar Sprinkles

200g Dolly Mixture Sweets

12 Lollipops


Measuring Spoons


12 hole Cupcake/Muffin tray

12 Cupcake Cases


Large Mixing Bowl x 2

Wooden Spoon/Electric Hand Whisk


Tablespoons x 3

Teaspoon/Cake Tester/Skewer/Toothpick

Cooling Rack

Large Piping Bag


Star Nozzle (optional – or use any kind you like)

Tall Glass

Elastic Band



Measure out and prepare all of your ingredients and preheat your oven to 180C/160C Fan/Gas Mark 4.  Also line a cupcake/muffin tray with paper cases and place off to the side until you are ready to bake.

For the Cupcakes:

Grab your first large mixing bowl, all of your cupcake ingredients, your spatula and your wooden spoon/electric hand whisk.

Place all of your cupcakes ingredients into your mixing bowl and mix together until it is nice and smooth.

Now grab your prepared cupcake/muffin tray and whatever you are using to get your cupcake mixture into your cupcake cases which, in my case, were two tablespoons. 

Now spoon your mixture evenly between your cupcake cases, scraping down the sides of your mixing bowl with your spatula between each spoonful so that you lose as little mixture to the washing up as possible. 

Once this is done, place your cupcakes into your preheated oven for 15 – 20 minutes.  You can check if these are cooked using different ways, either by: inserting a teaspoon handle/cake tester/skewer and see if it comes out clean; touch it and it bounces back up; or finally, they are golden-brown on top.

When your cupcakes have finished baking, leave them in their tray to cool, on a cooling rack, to cool completely.

For the Mint Buttercream:

Grab your second large mixing bowl, butter, your spatula and your wooden spoon/electric hand whisk.

Place your butter into your mixing bowl and mix until soft, I did this for about two minutes.

Now, place in your icing sugar and again, mix together until smooth.

Grab your peppermint extract and add one tablespoon of cream to your icing.

Mix this together, until your icing is light and creamy, but stiff enough to hold its shape.  Adding extra cream, one tablespoon at a time, if needed.  However I only needed to add one tablespoon of cream for my icing.

Grab your green food colouring and add, a little bit at a time, to your mixture until it reaches your desired shade of green

Spoon the icing into a piping bag fitted with a star nozzle.  I find the best method for this is to place the nozzle into your piping bag and snipping off the end to make it fit securely.  Then, grabbing a tall glass and, placing the piping bag inside, wrap the edges around the top of the glass, using an elastic band to secure your piping bag in place.

Once your cupcakes have fully cooled, pipe a design on to each of your cupcakes.  I did this by starting from the middle and piping in a spiral outwards and doing the opposite as well.

Leave your cupcakes off to the side so that the icing can set.  You can also place them into the fridge to set quicker if you are short of time.


How and what way you decorate your cupcakes is completely up to you, however I did mine by first placing my cupcake onto a plate.

Then, getting a handful of sprinkles and sprinkling them onto my cupcake.  After I had done that I took the cupcake off the plate, and poured the sprinkles that didn’t make it back into my sprinkles bowl so I could use them again.

I then placed some of my dolly mixture sweets onto my cupcakes, pressing them down lightly so that they stick on better, in any design I fancied.

Finally, I placed a lollipop into the middle of each cupcake.

Serve and enjoy!

I hope you love this recipe as much as I do!  Let me know what you thought of this post in the comments below, also tag me on Instagram, @vickiiesadventure, link here, so you can show me your lovely creations!  Please share this post with your friends and family if you think that they will enjoy it!  Also, be sure to see my shop, link here, where you can get most if not all you need to make this creation!

Remember be brave, be happy, be kind, be you!

See you next time…


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