Gluten free cupcakes - recipe

Gluten free cupcakes

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For the buttercream

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  1. 1

    Preheat your oven to 180° (160°C fan, gas mark 4). Line a cupcake tray with 12 paper cupcake cases.

  2. 2

    Cream the butter and sugar together with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs, one at a time.

    For this step you'll need:

    • 150g Butter (unsalted) softened
    • 150g Unrefined golden caster sugar
    • 3 Egg(s) (free range)
  3. 3

    Add the flour and mix lightly until well combined and then divide the mixture between the cupcake cases.

    For this step you'll need:

    • 150g Gluten free self-raising flour
  4. 4

    Bake for 20-25 minutes or until golden brown and just firm to the touch. Remove from the oven and allow to cool.

  5. 5

    To make the buttercream, beat together the butter and icing sugar in an electric mixer, until smooth. Add a few drops of vanilla extract for flavour, and a splash of milk if needed to loosen the icing. To colour the buttercream add a few drops of food colouring and blend well. Finish by sprinkling with decorations of your choice.

    For this step you'll need:

    • 50g Butter (unsalted) softened
    • 200g Icing sugar
    • Vanilla extract a few drops

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