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.
7 ingredients5 steps
Gluten Free
Ingredients
MetricImperial
For the Cupcakes
150gUnsalted butter (softened)
150gBillington's Unrefined Golden Caster Sugar
150gGluten free self-raising flour
3Large free range egg(s)
For the Buttercream
50gUnsalted butter (softened)
200gSilver Spoon Icing Sugar
1 tspNielsen-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 serving
Energy 306cal
Fat 15g
of which Saturates 9.1g
Carbohydrates 38g
of which Sugars 29g
Protein 3.2g
Salt 0.18g
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.
51 Baker Ratings
Amazing
Love this?
i added 1.5 teaspoons of vanilla extract to the cupcake batter.
my family loved it and i am making again for an engagement brunch 🧁🧁
