Gluten Free Vanilla ’99’ Cupcakes

This basic gluten free vanilla cupcake recipe is moist and delicious and if you didn’t know they were gluten free, I doubt you would!

Gluten Free Vanilla '99' Cupcake Recipe
Yields 12
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Cook Time
25 min
Cook Time
25 min
For the cakes
  1. 175g Soft Butter (Stork)
  2. 175g Caster Sugar
  3. 5ml Vanilla Extract
  4. 4x Medium Eggs
  5. 175g Gluten Free Self-Raising Flour Blend (I use Dove's Farm)
  6. 1/2tsp Xantham Gum
For the Buttercream
  1. 500g Fondant Icing Sugar
  2. 250g Unsalted Butter (softened)
  3. 5ml Vanilla Extract
To Top
  1. Gluten Free Sprinkles (I use Dr Oetker)
  2. 3x Large Cadbury's Flake Bars (chilled and cut into quarters)
Instructions
  1. Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  2. Line a muffin tin with 12 large muffin sized cupcake cases.
  3. Cream together the butter and sugar until pale and creamy.
  4. Slowly add the beaten eggs.
  5. Add the vanilla and mix well.
  6. Finally add the flour and xantham gum and mix thoroughly until smooth.
  7. Carefully spoon the batter into the cases.
  8. Bake for around 25 minutes or until the sponge springs back when pressed lightly.
  9. Remove from the tin and leave to cool on a wire rack.
  10. To make the buttercream, beat together the butter and vanilla.
  11. Then add the icing sugar and mix together until creamy and lump free.
  12. Once the cakes are cool pipe a swirl of frosting onto each cake and top with sprinkles and a piece of Flake.
Sarah Sibley http://www.sarahsibley.com/

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