Gluten-free vanilla cupcakes
Gorgeously fluffy gluten-free vanilla cupcakes that are just perfect for Mother’s Day. Made using the all-in-one method for extra ease. Decorate with colourful sprinkles to brighten up the dreariest of days.
Ingredients
For the sponge
- 225g/8oz unsalted butter, softened
- 225g/8oz caster sugar
- 4 free-range eggs
- 1 tsp vanilla extract
- 225g/8oz gluten-free self-raising flour
- ¼ tsp xanthan gum
- 1 tsp gluten-free baking powder
For the buttercream
- 200g/7oz butter, softened
- 400g/14oz icing sugar
- 1 tsp vanilla extract
- 2 tsp full-fat milk (optional)
To decorate
- gluten-free colourful sprinkles
Method
Preheat the oven to 180C/160C Fan/Gas 4 and line a 12-hole cupcake tin with cases.
To make the sponge, mix all the ingredients together in a large mixing bowl with an electric handheld mixer until well combined. This should take 1–2 minutes.
Divide the mixture between the cases so that each is around two-thirds full.
Bake for 22 minutes or until just cooked through. To check if the cupcakes are cooked, insert a skewer into one and if it comes out clean, they are done.
Leave the cupcakes to cool completely on a cooling rack.
To make the buttercream, beat the butter until light and fluffy, then add the icing sugar gradually, mixing between each addition. Mix in the vanilla extract and, if it seems a little thick for piping, mix in a couple of teaspoons of milk.
Spoon the buttercream into a piping bag fitted with a closed star nozzle, then pipe your buttercream onto the cooled cupcakes. If you don't want to pipe it, you can spoon it on top instead.
Decorate with colourful sprinkles.
Recipe Tips
It's important to make sure your butter is nice and soft for the all-in-one cupcake method.
I like to put a few grains of rice in the bottom of each cupcake hole before putting in the cases to stop the bottoms becoming greasy.