Gluten free vanilla cupcakes

12 gluten + lactose free cupcakes (no egg recipe)

Ingredients

Instructions

STEP 1:

1. Preheat oven to 180?c (160?c fan assisted/ gas mark 4)

STEP 2:

STEP 3:

2. Place 8-12 cupcake cases into the hollows of a muffin tray (or alternatively on a baking tray)

STEP 4:

STEP 5:

3. Measure out your flour, caster sugar, and baking powder and mix together.

STEP 6:

STEP 7:

4. In another bowl or jug, measure out your milk (or alternative) and sunflower oil, then add your lemon juice and vanilla. Stir the liquids together.

STEP 8:

STEP 9:

5. Carefully tip the liquid mix into your dry ingredients, and whisk quickly until it’s combined and there’s no big lumps.

STEP 10:

STEP 11:

6. Quickly distribute the mix evenly into your cake cases (approx 2tsp per case)

STEP 12:

STEP 13:

7. Place the tray of cupcakes in the oven and bake for 20-25 minutes ( when cooked an inserted skewer should come out clean)

STEP 14:

STEP 15:

8. Leave to cool on a cooling rack for approx 5-10 minutes

STEP 16:

STEP 17:

9. Decorate your cupcakes to your taste!

STEP 18:

STEP 19:

(I created vanilla butter icing, and added sprinkles and edible paper wafer designs)