Gluten free cupcakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
- 150 g Butter (unsalted) softened
- 150 g Unrefined golden caster sugar
- 150 g Gluten free self-raising flour
- 3 Egg(s) (free range)
For the buttercream
- 50 g Butter (unsalted) softened
- 200 g Icing sugar
- Vanilla extract a few drops
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1
Preheat your oven to 180° (160°C fan, gas mark 4). Line a cupcake tray with 12 paper cupcake cases.
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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)
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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
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4
Bake for 20-25 minutes or until golden brown and just firm to the touch. Remove from the oven and allow to cool.
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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