Gluten Free Vanilla Cupcakes
Deliciously moist and YUMMY Gluten Free Vanilla Cupcakes with a secret ingredient to hide the floury gluten-free taste!
- Prep time
- 40 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 150 g unsalted butter ((softened))
- 150 g caster sugar
- 3 medium eggs ((beaten))
- 150 g gluten free self raising flour
- 50 g custard powder
- 1/2 tsp vanilla bean extract
- 2 tbsp whole milk
- 150 g unsalted butter ((room temperature))
- 350 g icing sugar
- 2-4 tbsp whole milk
- 1/2 tsp vanilla bean extract
Instructions
- 1
Preheat your oven to 170ºC/160ºCFan and line a 12 hole muffin tray with large cupcake cases/muffin cases - leave to one side for now.
- 2
Cream together the unsalted butter and caster sugar with an electric beater until smooth .
- 3
Add in the beaten eggs, gluten free self raising flour, custard powder & vanilla bean extract and beat again for about about 20-30 seconds on a medium speed – it really doesn’t take too long, you don’t want to overheat the mixture! (Add a spoonful of whole milk if the mixture is too stiff!)
- 4
Spoon into your cases and bake in the oven for 15-20 minutes (I baked mine for 17 minutes) or until cooked through!
- 5
Leave to cool on a wire rack.
- 6
Beat the softened unsalted butter until smooth – this can take a couple of minutes.
- 7
Add in the icing sugar 1/3 at a time, making sure the it is fully incorporated until moving on! I use my KitchenAid for frostings as the machine can make it so much lighter and fluffier!
- 8
Once all of the icing sugar is in the frosting mix, keep on beating the frosting but add the vanilla bean extract, and then the whole milk 1tbsp at a time till you reach your desired consistency!
- 9
Decorate your cupcakes how you like (I use lots and lots of sprinkles!) Enjoy!