Gluten Free Cupcakes
Gluten free cupcakes are a delightful choice for anybody who cannot eat gluten or who chooses not to. This cup cake recipe offers the same light, fluffy, airy texture, and rich flavour as any other traditional cupcake even though it does not contain gluten.
Preparation time: 15 minutes
Cook time: 20 minutes
Serves: 12
Ingredients:
For the sponge
- 175g unsalted butter, softened
- 175g caster sugar
- ¼ tsp gluten-free baking powder
- 3 eggs
- 125g gluten-free self-raising flour
- 50g ground almonds
- ½ tsp almond or vanilla extract
- 2 tbsp milk
Buttercream
- 150g softened butter
- 300g icing sugar
- ½ tsp vanilla bean paste
Method:
Step 1: Preheat the oven to 180°C (160°C fan) or gas mark 4, and line a 12-hole muffin or cupcake tin with paper cases.
Step 2: Using an electric whisk, beat the butter and sugar together for a few minutes until the mixture is pale and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition.
Step 4: Fold in the flour, ground almonds, baking powder, and almond or vanilla extract. If needed, add a splash of milk until the batter drops off the spoon easily.
Step 5: Divide the batter evenly among the paper cases. Bake for 20-25 minutes until the cupcakes are risen, golden, and springy to the touch. Transfer to a wire rack and allow them to cool completely before serving.
Step 6: For the buttercream, beat the butter, sugar, and vanilla together with 1 tablespoon of just-boiled water using an electric whisk until the mixture is pale and fluffy. Generously spoon or pipe the velvety buttercream over the cooled cupcakes.
Recipe by OliveMagazine.
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