Gluten Free Vanilla Cupcakes

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These gluten free cupcakes are easy to bake and decorate, they make the perfect gluten free treat!

12 cupcakes

Easy 20 Minutes

Ingredients

Ingredients

For the recipe  Gluten Free Vanilla Cupcakes

For the Cupcakes:

165 g Unsalted Butter (softened)
165 g Caster Sugar
165 g Gluten Free Plain Flour
7.5 g Dr. Oetker Baking Powder (1 ½ tsp)
10 ml Dr. Oetker Madagascan Vanilla Extract (2 tsp)
12 Dr. Oetker Muffin Cases
3 Medium Eggs (beaten)

For the Decoration:

400 g Dr. Oetker Vanilla Buttercream Style Icing (1 tub)
20 g Dr. Oetker Unicorn Confetti Sprinkles

preparation

Preparation

For the Cupcakes

Step 1: Pre-heat the oven to 190°C/ 170°C fan oven/ Gas mark 5. Line a 12  hole muffin tray with Muffin Cases.

Step 2: In a bowl cream together the butter and sugar using a free stand mixer or by hand.

Step 3: Mix in the eggs and Vanilla Extract until smooth. Sieve the flour and Baking Powder on top and fold into the mixture.

Step 4: Once all combined divide the mixture between the Muffin cases and place in the oven. Bake the Cupcakes for 20-25 minutes until lightly golden and a skewer inserted into the centre comes out clean. Remove from the oven and cool in the tray for 10 minutes then place on cooling rack to cool completely.

To Decorate

Step 5: Once the cupcakes have cooled, place the Buttercream into a piping bag fitted with a star nozzle. Pipe the buttercream onto the cupcakes building up the buttercream swirl.

Step 6: Sprinkle the cupcakes with the Unicorn Confetti and you are ready to serve your Gluten Free Cupcakes! 

1 serving = 62g

Nutritional Information for the recipe Gluten Free Vanilla Cupcakes

Per Serving Per 100 g / ml
Energy 1524 kJ
364 kcal
1658 kJ
396 kcal
Fat 18.10 g 19.68 g
Carbohydrate 47.88 g 52.04 g
Protein 2.50 g 2.71 g

preparation

Preparation

For the Cupcakes

Step 1: Pre-heat the oven to 190°C/ 170°C fan oven/ Gas mark 5. Line a 12  hole muffin tray with Muffin Cases.

Step 2: In a bowl cream together the butter and sugar using a free stand mixer or by hand.

Step 3: Mix in the eggs and Vanilla Extract until smooth. Sieve the flour and Baking Powder on top and fold into the mixture.

Step 4: Once all combined divide the mixture between the Muffin cases and place in the oven. Bake the Cupcakes for 20-25 minutes until lightly golden and a skewer inserted into the centre comes out clean. Remove from the oven and cool in the tray for 10 minutes then place on cooling rack to cool completely.

To Decorate

Step 5: Once the cupcakes have cooled, place the Buttercream into a piping bag fitted with a star nozzle. Pipe the buttercream onto the cupcakes building up the buttercream swirl.

Step 6: Sprinkle the cupcakes with the Unicorn Confetti and you are ready to serve your Gluten Free Cupcakes! 

1 serving = 62g

Nutritional Information for the recipe Gluten Free Vanilla Cupcakes

Per Serving Per 100 g / ml
Energy 1524 kJ
364 kcal
1658 kJ
396 kcal
Fat 18.10 g 19.68 g
Carbohydrate 47.88 g 52.04 g
Protein 2.50 g 2.71 g

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