I’ve tried a few recipes for gluten-free cupcakes but I keep going back to this one.
Adapted from: 500 Cupcakes edited by Fergal Connolly
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
1 teaspoon vanilla extract
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.