How To Make Vanilla Cupcakes with Buttercream Gluten Free

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These are the cupcakes I bake for almost every kids party I attend because they tick all the boxes – vanilla, gluten free, nut free, moist, fluffy and insanely delicious! Maybe that’s why we keep receiving all those party invites?

 If your buttercream is too soft add more icing sugar and if too dry add a splash of milk. Your icing needs to have some firmness to hold it’s shape when piped otherwise it will be too runny.

 Vanilla Cupcakes with Buttercream Gluten Free


Serves: 16 cupcakes

 Ingredients

  • Cupcake
  • 250g unsalted butter, room temperature
  • 290g or 1⅓ cup caster sugar
  • 1 tbs vanilla extract
  • 3 eggs
  • 2½ cups or 325g gluten free plain flour*
  • 1 tbs baking powder
  • ¾ cup milkButtercream
    • 380g unsalted butter softened
    • 600g or 4 cups icing sugar mixture
    • 150g melted white cooking chocolate

    *I use Bob's Red Mill 1 to 1 plain baking flour. The packaging has a blue label.





    Instructions


    Conventional Method
    • Preheat oven to 160c.
    • Beat butter,sugar and vanilla until pale and creamy.
    • Add eggs one at a time beating well after each addition.
    • Add milk and mix to combine.
    • Add flour and baking powder and mix to combine.
    • Spoon in muffin tray or cupcake cases and bake for 25 - 30 min or until golden.
    • To make buttercream beat butter and sugar and add cooled melted chocolate.


    Thermomix Method
    • Preheat oven to 160c.
    • Mix butter,sugar and vanilla 30 sec/speed 5.
    • Add eggs one at a time on speed 4 until incorporated.
    • Add milk and mix 5 sec/speed 5 to combine.
    • Add flour and baking powder and mix 30 sec/speed 5 scraping down sides of bowl halfway.
    • Spoon in muffin tray or cupcake cases and bake for 25 - 30 min or until golden.
    • To make buttercream mix butter and sugar 30 sec/speed 4. Add cooled melted chocolate with blade running speed 2 until incorporated.