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!
Ingredients
For the cakes
- 175 g Soft Butter Stork
- 175 g Caster Sugar
- 5 ml Vanilla Extract
- 4 x Medium Eggs
- 175 g Gluten Free Self-Raising Flour Blend I use Dove's Farm
- 1/2 tsp Xantham Gum
For the Buttercream
- 500 g Fondant Icing Sugar
- 250 g Unsalted Butter softened
- 5 ml Vanilla Extract
To Top
- Gluten Free Sprinkles I use Dr Oetker
- 3 x Large Cadbury's Flake Bars chilled and cut into quarters
Instructions
- Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
- Line a muffin tin with 12 large muffin sized cupcake cases.
- Cream together the butter and sugar until pale and creamy.
- Slowly add the beaten eggs.
- Add the vanilla and mix well.
- Finally add the flour and xantham gum and mix thoroughly until smooth.
- Carefully spoon the batter into the cases.
- Bake for around 25 minutes or until the sponge springs back when pressed lightly.
- Remove from the tin and leave to cool on a wire rack.
- To make the buttercream, beat together the butter and vanilla.
- Then add the icing sugar and mix together until creamy and lump free.
- Once the cakes are cool pipe a swirl of frosting onto each cake and top with sprinkles and a piece of Flake.
Made this recipe? Don't forget to tag me!@itssarahsibley I love to see all your tasty creations!