Name: Gluten free vanilla cupcakes
Ingredients: 100g gluten free self raising four; 50g caster sugar; 1/2 tsp baking powder (gluten free); 2 tbsp sunflower oil; 1/2 tsp lemon juice; 1 + 1/2 tsp vanilla extract/flavouring; 100ml lactose free milk (or milk alternative)

Preparation Time

Cook Time

Servings

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)