Beautiful light cupcakes and they are gluten free.
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.
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Notes
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.
