Name: Gluten-free cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 175g unsalted butter, softened -; 175g caster sugar -; 3 Eggs, beaten -; 1 tsp vanilla bean paste -; 175g gluten-free self-raising flour -; ½ tsp gluten-free baking powder -; 150g unsalted butter, softened -; 300g icing sugar -; 1 tsp vanilla bean paste -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Gluten-free cupcakes

1. 175g unsalted butter, softened -

2. 175g caster sugar -

3. 3 Eggs, beaten -

4. 1 tsp vanilla bean paste -

5. 175g gluten-free self-raising flour -

6. ½ tsp gluten-free baking powder -

7. 150g unsalted butter, softened -

8. 300g icing sugar -

9. 1 tsp vanilla bean paste -

How to cook deliciously - Gluten-free cupcakes

1. Stage

Heat the oven to 180C/160C fan/gas 4 and line a 12-hole cupcake tin with paper or silicone cases. Put the butter and sugar in a large bowl and beat with an electric whisk until light and creamy. Pour in the egg, a little at a time, mixing well after each addition. Next, beat in the vanilla paste, then fold in the flour, baking powder and a pinch of salt until well combined. Spoon the mixture evenly between the cases. Bake for 15-20 mins until the tops are golden and firm to the touch at the edges. Leave to cool in the tin for 15 mins, then transfer to a wire rack to cool completely.

2. Stage

For the buttercream, beat the butter with an electric whisk until pale and fluffy in a clean, large bowl. Add the icing sugar, one spoonful at a time, mixing as you do. Beat in the vanilla. To decorate, transfer the buttercream to a piping bag fitted with a round or star nozzle. Pipe generous swirls on top of each cupcake. Will keep in an airtight container for up to three days.