About the bake
Wonderfully easy to bake, our gluten free cupcake recipe can be adapted to create a range of great tasting treats. Try adding chocolate chips, flavoured icing or toppings with delicious buttercream.
Method
Step 1:
Preheat your oven to 180° (160°C fan, gas mark 4). Line a cupcake tray with 12 paper cupcake cases.
Step 2:
Cream the butter and sugar together with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs, one at a time.
Step 3:
Add the flour and mix lightly until well combined and then divide the mixture between the cupcake cases.
Step 4:
Bake for 20-25 minutes or until golden brown and just firm to the touch. Remove from the oven and allow to cool.
Step 5:
To make the buttercream, beat together the butter and icing sugar in an electric mixer, until smooth. Add a few drops of vanilla extract for flavour, and a splash of milk if needed to loosen the icing. Fill a piping bag, fitted with a star nozzle with your buttercream and pipe onto your cupcakes to finish.
Ingredients
For the Cupcakes
- 150g Unsalted butter (softened)
- 150g Billington's Unrefined Golden Caster Sugar
- 150g Gluten free self-raising flour
- 3 Large free range egg(s)
For the Buttercream
- 50g Unsalted butter (softened)
- 200g Silver Spoon Icing Sugar
- 1 tsp Nielsen-Massey Vanilla Extract
Utensils
- 12 hole cupcake tray
- 12 cupcake cases
- Wooden spoon
- Electric mixer
- Mixing bowl
- Wire cooling rack
- Piping bag
- Star nozzle
Nutritional Information
per 65g- 306cal Energy
- 15g Fat
- 9.1g of which Saturates
- 38g Carbohydrates
- 29g of which Sugars
- 3.2g Protein
- 0.18g Salt
Recipe Reviews
The recipe is so quick
it was the best cupcake in my life
They were amazing
Turned out really bad
I baked this for a friend. I added the rind of a lemon and save the juice to make a drizzle which I poured over the cupcakes instead of icing and it was an absolute hit.
So great.They were better than the normal ones!
Ingredients
For the Cupcakes
- 150g Unsalted butter (softened)
- 150g Billington's Unrefined Golden Caster Sugar
- 150g Gluten free self-raising flour
- 3 Large free range egg(s)
For the Buttercream
- 50g Unsalted butter (softened)
- 200g Silver Spoon Icing Sugar
- 1 tsp Nielsen-Massey Vanilla Extract
Utensils
- 12 hole cupcake tray
- 12 cupcake cases
- Wooden spoon
- Electric mixer
- Mixing bowl
- Wire cooling rack
- Piping bag
- Star nozzle
Nutritional Information
per 65g- 306cal Energy
- 15g Fat
- 9.1g of which Saturates
- 38g Carbohydrates
- 29g of which Sugars
- 3.2g Protein
- 0.18g Salt