Gluten free vanilla cupcakes

12 gluten + lactose free cupcakes (no egg recipe)

By

Preparation Time

Cook Time

Servings

8

Ingredients

Instructions

Step 1:

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

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

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

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  • 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.

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

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

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

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

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  • 9. Decorate your cupcakes to your taste!

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  • Step 19:

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