For the recipe Gluten Free Cupcakes
|125 g||Caster Sugar|
|125 g||Gluten Free Plain Flour|
|7.5 g||Dr. Oetker Baking Powder (1 ½ tsp)|
|3 ml||Dr. Oetker Madagascan Vanilla Extract (2-3 drops)|
|12||Dr. Oetker Muffin Cases|
|175 g||Icing Sugar|
|Dr. Oetker Green Extra Strong Food Colour Gel|
|Dr. Oetker Wafer Daisies|
|Dr. Oetker Sugar Strands|
Preheat oven to 190°C/Gas Mark 5.
Cream together the butter and sugar using an electric hand whisk or a wooden spoon. Add a spoon of flour, and one egg then mix well, repeat. Add rest of flour, Baking Powder and Vanilla Extract and mix till smooth.
Place 12 Baking Cases into muffin tins, and then spoon the mixture in until it comes halfway up each case. Bake in oven for 18-20 minutes until risen and lightly golden. Remove and allow to cool completely.
To decorate, put the butter into a mixing bowl and beat until soft. Gradually sieve in the icing sugar, beating well after each addition, to make a smooth, spreadable icing and add a few drops of Gel Food Colour until desired colour is achieved Spread the buttercream onto the cakes using a knife and decorate using the sprinkles and wafer daisies.
1 serving = 62g
|Per Serving||Per 100 g / ml|