Recipe

Ingredients

Cupcakes

• 60 gms unsalted butter
• 1/2 cup full fat milk
• 2 eggs at room temperature
• 3/4 cup caster or regular sugar
• 1 cup gluten free flour
• 1 3/4 tsp baking powder
• Pinch of salt
• 1/2 tsp xantham gum
• 2 tsp vanilla extract
• 2 tsp canola oil

Buttercream

• 100 gms butter softened
• 100 gms icing sugar

Instructions

Cupcakes

1. Line a muffin tin with cupcake liners. Preheat the oven to 180 deg C/ 350 deg F. Place a shelf in the middle of the oven.

2. Break the eggs into a mixing bowl.

3. Add flour, salt, baking powder and xantham gum into another bowl. Whisk to mix all the ingredients.

4. Add butter and milk into a saucepan and heat on a low flame till the butter melts. Do not bring to the boil. Once butter melts switch off the heat.

5. Using a hand held electric beater beat the eggs on the highest speed until foamy. This takes about 30 seconds. Then add the sugar and beat until doubled in volume and the mixture is almost white.

6. Now add about 2 tablespoons of the flour mix and beat on the lowest speed. Then add the remaining flour in 2 batches, mixing till the flour is just mixed. Do not over beat.

7. Pour the butter and milk mixture into the empty flour bowl. Add the vanilla and canola oil to this mixture.

8. Take a couple of tablespoons of the egg mixture and add to the milk mixture. Beat on the lowest speed till well mixed.

9. Now pour the milk mixture into the egg mixture slowly while beating on the lowest speed. Scrape down the sides and mix gently one last time.

10. Pour batter into the cupcake liner till 2/3 full. Do not over fill as cupcake will rise and sink.

11. Bake for 11 minutes or until a toothpick inserted into the middle of a cupcake comes out clean.

12. Cool in pan for 5 minutes and use fork to take out and place on a cooling rack. These cupcakes are very delicate to the touch and feel very soft when handling. Allow to cool completely before storing or icing.

Butter-cream

1. Place butter in bowl and beat well with an electric mixer till butter becomes light in color.

2. Now add sugar in 3 batches and beat well each time.

3. Use piping bag or palette knife to ice cupcakes.

Notes

These cupcakes tend to have a much shorter shelf life than cupcakes made with a gluten rich flour. Store at room temperature for 2 days and in the fridge after that.