Growing up vanilla cupcakes where my favourite thing to bake, probably because they were the first thing I really learned how to bake and if I’m being honest they were the only thing that turned out perfect every time.
My love for cupcakes came from my Grandma, who would so effortlessly whip up a batch of cupcakes in what felt like 10 minutes, and either ice them or make butterfly cupcakes. Her cupcakes were always slightly golden brown in colour, super light and fluffy on the inside and when paired with some vanilla icing that slightly set on the outside it made for the perfect cupcake.
Whenever I bite into these cupcakes I always have a moment of nostalgia. There’s just something about bright coloured patty cases, filled with a perfectly imperfect sized cupcakes and the taste of that bite where you get both icing and cake, that takes me back to the days where I would spend most of my school holidays in her kitchen, decorating and eating the cupcakes that she had made for the neighbours.
I’m proud to say that although these cupcakes are gluten free, they don’t taste any different from the ones I use to devour growing up. They still have all the delicious qualities of a classic vanilla cupcake, in fact I would even go as far as to say that they gluten free flour makes them better in the sense that the cupcake tastes even lighter.
If you get the chance to make these gluten free vanilla cupcakes I would love to know what you think!
Gluten Free Vanilla Cupcakes
- 125 grams Butter (softened)
- 1 teaspoon Vanilla Essence
- 1/2 cup (106g) Caster Sugar
- 2 Eggs
- 1 cup (132g) Gluten Free Plain Flour*
- 2 teaspoons Baking Powder
- 1/4 cup Milk
- 3 cups (375g) Icing Sugar
- 1 teaspoon Butter or Flora (softened)
- 4 tablespoons Hot Water
- 1 teaspoon Vanilla Essence
- Preheat your oven to 190 degrees (fan forced) and line your patty tin with patty cases.
- In a medium sized bowl use an electric mixer to cream your butter, sugar and vanilla essence together until pale and creamy.
- Now add your eggs (one at a time) and make sure you mix in between each addition.
- Remove your electric mixer and in a separate bowl sift the flour and baking powder together.
- Then gently use a spatula to fold in your flour mixture, making sure not to over mix.
- Once all of the flour has been folded in, pour in the milk and gently fold until combined.
- Then scoop 1 heaped tablespoon of cupcake mixture into each patty case (see notes) and gently tap the tray on the bench to remove any air bubbles.
- Place in the oven and bake for 14 minutes or until the cupcakes are golden brown on the top and clean inside when you insert a skewer.
- Once cooked remove from the oven and allow to cool in the patty tin for 1-2 minutes, then remove and place on a cooling rack.
- In a large bowl sift in your icing sugar. Then add your butter, water and vanilla essence and whisk together until you have an icing like texture.
- You may need to add a little bit more hot water or icing sugar as you go. If it’s a little bit to runny add more icing sugar, or if it’s to dry add some more hot water.
- Once you are happy with the icing consistency, spread one tablespoon sized amount of the icing on top of each cupcake and gently spread it out, covering the top of the cupcake.
- Then you can leave plain or top with sprinkles or 100s of 1000s. I then store the cupcakes in an airtight container in the pantry for 2-3 days (they never last that long, they always get eaten before the second day)
- The flour I used to create this recipe is the Orgran Gluten Free Plain Flour, I have not tried this recipe with any other gluten free flour.
- I find that this mixture makes nine cupcakes but not quite ten, so if I have any extra, I just evenly distribute it over the nine cupcakes. That way they are all about the same size, rather than having one small one that gets overcooked.