vanilla cupcakes

Gluten free vanilla cupcakes

12 gluten + lactose free cupcakes (no egg recipe)

0 Prep
0 Cook
0 Total
8 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:

baking powder
flour
sugar

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

STEP 6:

STEP 7:

ice
lemon
milk
oil
sunflower oil
vanilla

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:

butter
vanilla
wafer

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