Wicklewood’s Gluten Free Custard Cup Cakes Recipe

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Wicklewood’s Gluten Free Custard Cup Cakes
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  1. Heat the oven to 180C and place 12 paper cases in a muffin tray.
  2. Beat the custard powder with the butter eggs and milk, then stir in the sugar. (don't panic if it looks curdled,,,it will be fine).
  3. Fold in the sifted flour mix, baking powder and guar gum.
  4. Devide the mixture between the cases.
  5. Bake for 20 minutes.
  6. Leave to cool completely.
  7. Mix the icing sugar with about 3 tablespoons water to form a thick paste.
  8. Top each bun with a teaspoon of icing and sprinkle with chosen decoration.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 555.1 Kcal (2324 kJ)
Calories from fat 276.74 Kcal
% Daily Value*
Total Fat 30.75g 47%
Cholesterol 169.43mg 56%
Sodium 151.33mg 6%
Potassium 248.67mg 5%
Total Carbs 65.48g 22%
Sugars 30.63g 123%
Dietary Fiber 1.52g 6%
Protein 6.56g 13%
Vitamin A 0.3mg 11%
Iron 1.9mg 11%
Calcium 101.4mg 10%
Amount Per 100 g
Calories 394.95 Kcal (1654 kJ)
Calories from fat 196.9 Kcal
% Daily Value*
Total Fat 21.88g 47%
Cholesterol 120.55mg 56%
Sodium 107.67mg 6%
Potassium 176.93mg 5%
Total Carbs 46.59g 22%
Sugars 21.79g 123%
Dietary Fiber 1.08g 6%
Protein 4.67g 13%
Vitamin A 0.2mg 11%
Iron 1.4mg 11%
Calcium 72.1mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.4
  • 15

Good Points

  • saturated fat free,
  • low sodium

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