My perfect gluten-free cupcakes

My perfect gluten-free cupcakes

By
From
The Sugar Hit!
Makes
12
Photographer
Chris Middleton

This recipe is for my dad and my sister and all the other coeliacs out there in the wide world. These cupcakes are the bomb.com. They are buttery, light in texture and scented with vanilla. They come together just as simply and easily as regular cupcakes, and there is only one weird-sounding ingredient (xanthan gum – which you can find at any health food store and a lot of supermarkets). Give these to your friends, whether they eat gluten or not, and watch each and every one of them enjoy a flipping delicious cupcake. They will never know that these are gluten-free. They’re just that good.

Ingredients

Quantity Ingredient

Cupcakes

Quantity Ingredient
55g besan, (chickpea flour)
45g white rice flour
30g cornflour, (cornstarch)
1/2 teaspoon xanthan gum
1 1/2 teaspoons baking powder
115g caster sugar
125g butter, softened
2 eggs
2 tablespoons milk
2 teaspoons vanilla bean paste

Buttercream

Quantity Ingredient
150g butter, softened
335g icing sugar
1 teaspoon vanilla bean paste
2 tablespoons milk

To decorate

Quantity Ingredient
natural food colouring, (optional)
sprinkles, (optional)

Method

  1. Preheat the oven to 180°C and line a 12-hole muffin tin with paper cases.
  2. To make the cupcakes, put all the dry ingredients and the butter in a bowl and beat with electric beaters (or use a stand mixer with the paddle attachment) until the mixture looks like breadcrumbs. Continue beating on medium speed and add the eggs one at a time. Turn the speed up to high and beat just until combined. Add the milk and vanilla and beat briefly until smooth and combined. Be careful not to over-mix.
  3. Divide the mixture evenly between the paper cases and bake for 18–20 minutes, or until golden brown and the cakes spring back when touched lightly. Put the cakes on a wire rack and leave to cool completely before icing.
  4. To make the buttercream, beat the butter until soft. Add half the icing sugar and beat until smooth. Add the remaining icing sugar, beat until smooth, then add the vanilla and milk and beat on high speed until very pale and fluff y – add the food colouring now, if using. Spread a thick layer of buttercream onto each of the cooled cakes with a palette knife or spatula, creating peaks and swirls as you go. Decorate with sprinkles, if desired.
Tags:
sugar
hit
cake
cakes
baking
sweet
sweets
dessert
sarah
coates
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