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Gluten Free Vanilla '99' Cupcake Recipe
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Cook Time:
25
minutes
Author:
Sarah Sibley
Ingredients
For the cakes
175
g
Soft Butter
Stork
175
g
Caster Sugar
5
ml
Vanilla Extract
4
x Medium Eggs
175
g
Gluten Free Self-Raising Flour Blend
I use Dove's Farm
1/2
tsp
Xantham Gum
For the Buttercream
500
g
Fondant Icing Sugar
250
g
Unsalted Butter
softened
5
ml
Vanilla Extract
To Top
Gluten Free Sprinkles
I use Dr Oetker
3
x Large Cadbury's Flake Bars
chilled and cut into quarters
Instructions
Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
Line a muffin tin with 12 large muffin sized cupcake cases.
Cream together the butter and sugar until pale and creamy.
Slowly add the beaten eggs.
Add the vanilla and mix well.
Finally add the flour and xantham gum and mix thoroughly until smooth.
Carefully spoon the batter into the cases.
Bake for around 25 minutes or until the sponge springs back when pressed lightly.
Remove from the tin and leave to cool on a wire rack.
To make the buttercream, beat together the butter and vanilla.
Then add the icing sugar and mix together until creamy and lump free.
Once the cakes are cool pipe a swirl of frosting onto each cake and top with sprinkles and a piece of Flake.
Made this recipe? Don't forget to tag me!
@itssarahsibley
I love to see all your tasty creations!