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?
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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 milk
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Buttercream
- 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.
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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.
