For the recipe Gluten Free Vanilla Cupcakes
|165 g||Unsalted Butter (softened)|
|165 g||Caster Sugar|
|165 g||Gluten Free Plain Flour|
|7.5 g||Dr. Oetker Baking Powder (1 ½ tsp)|
|10 ml||Dr. Oetker Madagascan Vanilla Extract (2 tsp)|
|12||Dr. Oetker Muffin Cases|
|3||Medium Eggs (beaten)|
|400 g||Dr. Oetker Vanilla Buttercream Style Icing (1 tub)|
|20 g||Dr. Oetker Unicorn Confetti Sprinkles|
Pre-heat the oven to 190°C/ 170°C fan oven/ Gas mark 5. Line a 12 hole muffin tray with Muffin Cases.
In a bowl cream together the butter and sugar using a free stand mixer or by hand.
Mix in the eggs and Vanilla Extract until smooth. Sieve the flour and Baking Powder on top and fold into the mixture.
Once all combined divide the mixture between the Muffin cases and place in the oven. Bake the Cupcakes for 20-25 minutes until lightly golden and a skewer inserted into the centre comes out clean. Remove from the oven and cool in the tray for 10 minutes then place on cooling rack to cool completely.
Once the cupcakes have cooled, place the Buttercream into a piping bag fitted with a star nozzle. Pipe the buttercream onto the cupcakes building up the buttercream swirl.
Sprinkle the cupcakes with the Unicorn Confetti and you are ready to serve your Gluten Free Cupcakes!
1 serving = 62g
|Per Serving||Per 100 g / ml|
|Fat||546.12 g||16.10 g|
|Carbohydrate||2,126.83 g||62.70 g|
|Protein||2.51 g||0.07 g|