Spending Sunday at work is never ideal, but when you get to come home to delicious gluten free cupcakes it makes the day a whole lot better! I was a little sceptical when my girlfriend said she was attempting to make gluten free cupcakes and I said she should make some regular ones as back up. I definitely should have had more faith, because they were absolutely amazing...
The recipe is adapted from the Hummingbird Bakery Cookbook to make it gluten free, there's also a sprinkling of edible glitter!
For the cake:
- 120g Doves farm gluten free plain flour
- ½ tsp xantham gum
- 140g caster sugar
- 1 ½ tsp baking powder
- a pinch of salt
- 40g unsalted butter, at room temperature
- 120ml whole milk
- 1 egg
- ¼tsp vanilla extract
- 1 quantity vanilla frosting
- hundreds and thousands or other edible sprinkles, to decorate
- a 12-hole cupcake tray, lined with paper cases
For the vanilla frosting:
- 250g icing sugar, sifted
- 80g unsalted butter, at room temperature
- 25ml whole milk
- a couple of drops of vanilla extract
For the cake:
Text © Tarek Malouf and The Hummingbird Bakers
Photography copyright Ryland Peters & Small
- Preheat the oven to 170°C
- Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer (my girlfriend's got a kitchen aid which is awesome!) with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
- Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Continue mixing for a couple more minutes until the mixture is smooth, careful not overmix.
- Spoon the mixture into the paper cases until half full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
- Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
- When the cupcakes are cold, spoon the vanilla frosting on top and decorate with hundreds and thousands.
For the vanilla frosting:
- Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed.
- Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk is incorporated, turn the mixer up to high speed.
- Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
Text © Tarek Malouf and The Hummingbird Bakers
Photography copyright Ryland Peters & Small
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