How To Make: Gluten Free Cupcakes!

Gluten-free cupcakes are hot. Yep I said it – gluten free! These little beauties look all bad but they really are all so good. Grab your inner Domestic Goddess by the hand and stir up some trouble.

But before we get to (what happens to be my favourite) vanilla cupcake recipe you need to make sure that you have got all the ingredients, because there is nothing worse in life than starting something but not having

The Ingredients:

For the cupcakes

125g (4oz) butter, melted

  • 125g (4oz) caster sugar
  • 125g (4oz) gluten-free self-raising flour
  • 2 medium eggs
  • 3tbsp milk
  • As much vanilla extract as you want

For the Buttercream

  • 2 medium egg whites
  • 150g (5oz) caster sugar
  • 100g (3½oz) butter, softened
  • As much vanilla extract as you want
  • Royal icing sprinkles
  • 12-hole bun tray, lined with paper cases
  • Large piping bag (optional)
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How To Make: Gluten Free Cupcakes!

The Recipe:

Right so now we have the ingredients, let’s get the recipe started. First of all you need to set the oven to 180 degrees (roughly gas mark 5) in order for the oven to pre-heat for a good ten minutes before putting your cupcakes in. Then let’s start making the cupcakes by

Pour the melted butter in a large mixing bowl along with the sugar, flour, eggs, milk and vanilla. Then beat mixture together with until smooth and creamy. Then spoon the sloppy mixture into the paper cases in your bun tray. Allow to the cakes to bake for 15-18 minutes, or until they have risen and are a light gold in colour (I always push on the middle of the cupcake to see if it is bouncy!) Then remove from the tray and allow to cool for a further 15 minutes on a wire rack.

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How To Make: Gluten Free Cupcakes!

Right now the yummy part…the buttercream! Place both the egg whites and sugar into a bowl over a pan of hot water (just like you are melting chocolate) and keep stirring until the sugar dissolves and the egg whites are stiff, gradually add the butter and vanilla to the mixture whilst stirring, ten whip with an electric hand whisk until light and fluffy. Either spoon the mixture on top of the cupcakes or pop the buttercream into an icing bag and pipe a swirl on the top of each cupcake! Then decorate as you want and get stuck in and share…if you want to of course.

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Eating Out and About:

If you have any sort of allergy then you’ll already know how difficult it is when you are cooking for yourself let alone the fear of eating out – not only does it rule out a lot of restaurants, but you don’t necessarily know the one you have picked is safe.  Always check the menu beforehand visiting in order to avoid disappointment! Or you try googling gluten free or coeliac free restaurants and then your area, i.e. London, Cambridge etc. in order to read the reviews to ensure it is safe for your allergies.