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Gluten Free
Beautiful light cupcakes and they are gluten free.
Servings 12
Calories 221 kcal
Prep Time15 mins
Cook Time20 mins
Total Time35 mins

Ingredients
 

  • 180 g caster sugar
  • 2 medium free-range eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 tsp glycerine
  • 175 g all purpose flour recipe
  • 1.5 tsp Gluten-Free baking powder
  • 0.5 tsp xanthan gum, level
  • 130 full fat milk
  • 130 sunflower oil

All purpose flour - Makes 1 kg

  • 700 g fine white rice flour
  • 200 g potato flour
  • 100 g tapioca starch or flour

Instructions
 

  • Pre heat the oven to 180C gas 4.
  • Place the caster sugar, eggs, vanilla and glycerine into a mixing bowl and whisk on high speed for 4 minutes.
  • Meanwhile, really mix the flour, baking powder and gum, sieve a couple of times, then you know it's fully incorporated.
  • Next, mix the oil and milk.
  • Once the eggs are nice and thick, remove them from the machine and add the flour mix and liquid. Whisk well, but don't go mad.
  • Spoon into 12 muffin cases, set in a muffin tray.
  • Bake for 15-20 minutes, or until well risen to the top of the case.
  • Remove and cool, then top with the frosting.
Add ingredients from Vickery TV straight to your favourite online supermarket

Notes

Slide Gluten-Free Baking Book 70+ recipes especially for those with gluten intolerance. In association
with Coeliac UK
Coeliac UK
Nutrition Facts
Gluten-Free Vanilla Cupcakes
Amount per Serving
Calories
221
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Cholesterol
 
28
mg
9
%
Sodium
 
26
mg
1
%
Potassium
 
60
mg
2
%
Carbohydrates
 
27
g
9
%
Fiber
 
1
g
4
%
Sugar
 
16
g
18
%
Protein
 
2
g
4
%
Vitamin A
 
57
IU
1
%
Vitamin C
 
1
mg
1
%
Calcium
 
20
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Seriously Good! Gluten-Free Baking (Book)
Cuisine British, ITV This Morning
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