Make these delicious gluten-free cupcakes for bake sales, afternoon teas or as a weekend treat
How to store gluten-free cupcakes: keeps for up to three days in an airtight container.
Can they be made in advance? You can make the buttercream up to a day in advance and chill. Beat to loosen slightly before using.
Gluten-free cupcakes recipe
Ingredients
- 175g unsalted butter, softened
- 175g caster sugar
- 3 eggs
- 125g gluten-free self-raising flour
- 50g ground almonds
- ¼ tsp gluten-free baking powder
- ½ tsp almond or vanilla extract
- 2 tbsp milk
Buttercream
- 150g softened butter
- 300g icing sugar
- ½ tsp vanilla bean paste
Method
- STEP 1
Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin or cupcake tin with paper cases. Beat the butter and sugar together using an electric whisk for a few minutes until pale and fluffy. Add the eggs, one at a time, beating well between each addition. Whisk in the flour, almonds, baking powder and almond or vanilla extract. Add the milk, if needed, until you have a batter that can fall off the spoon. Divide the batter between the cases and bake for 20-25 mins or until risen, golden and springy when pressed with a fingertip. Put on a wire rack and leave to cool completely.
- STEP 2
For the buttercream, beat the butter, sugar and vanilla together with 1 tbsp of just-boiled water using an electric whisk until pale and fluffy. Spoon or pipe the buttercream over the cooled cupcakes. Keeps for up to three days in an airtight container.
