Gluten Free Vanilla Cupcakes

Light, moist and fluffy vanilla cupcakes topped with a swirl of buttercream. Yum!

Gluten Free Vanilla Cupcakes

The basics

Preparation Time: 15 mins

Cooking Time: 18-20 mins

Serves/Makes: 12 tasty cupcakes

Ingredients

For the cupcakes

1 x 400g Delicious Alchemy vanilla sponge mix
180g unsalted butter or dairy free alternative
3 large eggs
20ml water

For the buttercream

150g unsalted butter or 120g dairy free alternative
300g icing sugar
1½ tbsp milk or dairy free alternative
Sprinkles for decoration

Method

For the cake

Preheat the oven to 180C/160C fan. Line a cupcake tin with 12 paper cases.

Make sure your butter (or dairy free alternative) is soft. Place the vanilla cake mix, butter (or dairy free alternative), eggs and water into a large bowl. Beat together with an electric whisk for 15 seconds. Stop, scrape down the bowl and mix for a further 10 seconds. Divide the mixture between the cupcake cases, filling three-quarters full. Bake for 18-20 minutes until risen and springy to the touch.

Leave to cool in the tin for 3 minutes before lifting out and leaving to cool completely.

For the buttercream

In a large bowl, beat the butter or dairy free alternative with a spatula or electric whisk until it is soft and smooth. Sift in half the icing sugar and mix well until combined. Sift over the remaining icing sugar and mix well, adding the milk or dairy free alternative as required, to create a soft spreadable icing. Beat well to make it light and fluffy.

To decorate

Spoon the icing into a piping bag fitted with a large star or plain nozzle. Pipe swirls of icing onto the top of your cooled cupcakes. Alternatively you can spread it on using a butter knife.

Decorate your cupcakes as desired. We love a scattering of colourful sprinkles.