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Wednesday, February 26, 2020

Recipe: The Best Gluten Free Vanilla Cupcakes

The Best Gluten Free Vanilla Cupcakes Recipe with Vanilla Buttercream - Moist and fluffy gluten free cupcakes recipe, butter free, foolproof cupcake recipe from scratch

The Best Gluten Free Vanilla Cupcakes Recipe with Vanilla Buttercream | Boiling water is the secret to soft, moist and fluffy gluten free cupcakes made from scratch. Super simple and easy to make, these cupcakes use ingredients you already have in your pantry (and no butter or almond flour!) so you can whip them up in minutes. Recipe also includes our favourite Vanilla Buttercream Frosting Recipe which is perfect for birthday parties, wedding cupcakes, anniversary cakes and more. Butter free, gluten free and dairy free options.


We're on a bit of a cupcake kick lately. 

It all started with The Best Gluten Free Chocolate Cupcake Recipe - and ever since, we've been making batch after batch after batch of cupcakes.

First, it was just the chocolate cupcakes - but then I decided I needed to take that chocolate cupcake recipe and create The Best Gluten Free Vanilla Cupcake Recipe. 

And ohhhhh mama, did I do just that.

The Best Gluten Free Vanilla Cupcakes Recipe with Vanilla Buttercream - Moist and fluffy gluten free cupcakes recipe, butter free, foolproof cupcake recipe from scratch


These cupcakes are super moist and fluffy. 

They bake perfectly every time and are the perfect base for whatever topping your heart desires. 

Dip them in chocolate, smother them in cream cheese frosting, pipe buttercream frosting on top, sprinkle on cinnamon sugar or enjoy them on their own. 

The possibilities are pretty much endless with this never fail recipe!

So let me tell you all about it! >>  
All you need to make this recipe are ingredients you probably already have in your pantry: 
  • Gluten free plain flour
  • Baking powder
  • Sugar
  • Oil 
  • Milk
  • Vanilla Extract
  • 1 Egg
Then you just have to grab all of your ingredients, mix them together and pour the batter into your cupcake cases and you're ready to bake.

Like the chocolate cupcake recipe, this batter is really thin - but trust me when I say that's the secret to making delicious cupcakes.

These cupcakes are unbelievably good - so just trust me and stick with the process!

Let me share the recipe with you! >> 


The Best Gluten Free Vanilla Cupcakes Recipe with Vanilla Buttercream Frosting

The Best Gluten Free Vanilla Cupcakes Recipe with Vanilla Buttercream Frosting

Yield: makes 12 cupcakes
Author:
prep time: 10 Mcook time: 25 Mtotal time: 35 M
The Best Gluten Free Vanilla Cupcakes Recipe with Vanilla Buttercream | Boiling water is the secret to soft, moist and fluffy gluten free cupcakes made from scratch. Super simple and easy to make, these cupcakes use ingredients you already have in your pantry (and no butter or almond flour!) so you can whip them up in minutes. Recipe also includes our favourite Vanilla Buttercream Frosting Recipe which is perfect for birthday parties, wedding cupcakes, anniversary cakes and more. Butter free, gluten free and dairy free options.

ingredients:

For the Cupcakes
  • 1 1/4 cup (150g) gluten free plain flour
  • 4 tsp baking powder
  • 1 cup (200g) caster sugar
  • 1 egg
  • 1/2 cup milk
  • 3 tbsp (60ml) oil (I use liquid coconut oil or rice bran oil)
  • 2 tsp vanilla extract
  • 1/2 cup boiling water
For the Frosting
  • 125g butter
  • 1 1/2 cups (180g) icing sugar/confectioner's sugar
  • 1 tbsp milk
  • 1 tsp vanilla extract

instructions:

How to cook The Best Gluten Free Vanilla Cupcakes Recipe with Vanilla Buttercream Frosting

For the Cupcakes
  1. Preheat oven to 180C/355F. (TIP! If you often find your cupcakes bake lopsided, switch the fan off and bake them on the non-fan forced setting).
  2. Line a 12 well cupcake pan with paper liners and set aside.
  3. Add all of your ingredients, except your boiling water, to your mixer bowl and mix on low until combined.
  4. Add your boiling water and mix on high for 2 minutes.
  5. Spoon your batter into your prepared cases (it will be thin!), filling about 3/4 full.
  6. Bake your cupcakes for 15-25 minutes or until lightly golden and cooked through. A skewer inserted into the centre of the cupcake should remove clean.
  7. Leave your cupcakes to cool completely before frosting.
For the Frosting
  1. Add your softened butter and sifted icing sugar to the bowl of an electric mixer and beat until light and fluffy.
  2. Add your vanilla and milk and beat until all of your ingredients are incorporated and your frosting is fluffy.
  3. Spread or pipe your frosting onto your cooled cupcakes and decorate as desired.

NOTES:

This recipe also works with regular wheat flour! If you're not gluten free, go ahead and use normal plain flour instead :)
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Created using The Recipes Generator

   
   

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2 comments:

  1. Yellow cake has always been my hubby’s fave so I added an xtra yolk(leftover from a bread recipe) & 1/4 t of xanthan & they were perfect. With chocolate icing, what a treat. At first was worried about runny batter but you nailed it.

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