I’ve tried a few recipes for gluten-free cupcakes but I keep going back to this one.
Vanilla Cupcakes
Adapted from: 500 Cupcakes edited by Fergal Connolly
Ingredients
225g/8oz unsalted butter, softened
225g/8oz caster sugar
225g/8oz gluten-free self-raising flour mix (I like Orgran Gluten-Free Self-Raising Flour)
1 teaspoon gluten-free baking powder
2 tablespoons milk
4 eggs
1 teaspoon vanilla extract
Directions
Preheat oven to 175 degrees Celsius/350 degrees Fahrenheit.
In the bowl of a stand mixer beat butter slightly, then add sugar, flour, baking powder, milk, eggs and vanilla. Mix until smooth and pale, about 2 to 3 minutes.
Spoon mixture into 18 – 24 patty cases. (Fill only to half full to avoid muffin tops.) Bake for 15 – 20 minutes.
Remove trays from oven and cool 5 minutes before removing from tray to cool on a rack.
Store in an airtight container for up to 3 days, or freeze for up to 3 months.
I did those today and was really good, my first cup cake attempt!! Thanks for the help…
What about the icing?
It’s standard buttercream – GF icing sugar/mixture, butter, vanilla and food colouring. I don’t have exact measurements as I tend to vary it a bit.
~K
I tried making these this afternoon but they smell like scrambled eggs and the tops aren’t crunchy but sort of soft like cooked eggs! Perhaps with gluten free flour you need to add more than with this recipe?
Hi Mearon,
Goodness, how awful! I’ve never had this happen before. Some people add a little extra liquid (milk) when converting a recipe to GF-flour but I haven’t had trouble with these ones. Is it possible you did anything differently to the recipe? I hope attempt 2 is more successful!
~K
I do not have access to the self rising gf flour mix you used. Do you have a breakdown of the flours and rising agents? My best guess is 30% corn starch, 30% tapioca and 40% rice. Just not sure how much baking soda, cream of tarter and guar gum to add to get the correct rise. Any ideas?
Thanks
Hi Sarah,
The ingredients are Maize starch, Tapioca flour, Rice flour, raising agents: Glucono delta lactone, Sodium bicarbonate, Vegetable gum: Guar gum. So I guess it’d be more liekly 40% maize, 30% tapioca and 30% rice – but that is truly I guess.
~K
I just want to say I made these for a cake sale at work and they went down a treat! I made a few tweaks to the original and used Doves Farm gluten free flour and also made a chocolate ganache (using this recipe http://www.youtube.com/watch?v=uBZ3z4n7Fhc) which I left to cool and added little chunks in the centre before baking. So the cupcakes had a soft chocolate centre. I then topped each with cream cheese and butter icing (just to be extra filthy!) NOM!
Thanks for the great recipe
Hi Briony,
So happy you had such success! They sound delicious!
~K
225 g/8 oz ??? Can you convert this to ml or cups? Not sure if this has an easy conversion. Thanks.
Hi Caroline,
You could convert this into cups if you don’t have scales by working out how much a cup of each ingredient weighs. A bit of a google should help. Remember a cup of butter won’t weigh the same as a cup of flour etc.
~K