Who doesn’t love a perfectly light and fluffy vanilla cupcake? Loved by all, my gluten and nut free version are perfect for afternoon tea, kids parties and pink ribbon events. Why not set up a cupcake decorating station at your next party and let guests have fun with sprinkles, pearls, chocolate shavings, coconut chips…. the list goes on!
There are many variations of buttercream icing but I personally find the perfect ratio for piping is one 250g butter block to 2 1/2- 3 cups of icing sugar (it varies depending on other additional ingredients). If your buttercream is too soft add more icing sugar and if too dry add a splash of milk. I have used a pink food colouring for this recipe but you could also add fresh raspberries or strawberries if you prefer a fruity icing.
- Cupcake
- 250g unsalted butter, room temperature
- 1⅓ cup caster sugar
- 2 tsp vanilla extract
- 3 eggs
- 2⅔ cups gluten free self raising flour,sifted
- 1 cup milk
- Pink Buttercream
- 250g unsalted butter softened
- 3 cups icing sugar
- 100g melted white cooking chocolate
- Preheat oven to 160c.
- Beat butter,sugar and vanilla until pale and creamy.
- Add eggs one at a time beating well after each addition. Add flour and milk and mix to combine.
- Spoon in muffin tray and bake for 20 min.
- To make pink buttercream beat butter and sugar and add cooled melted chocolate.
- Preheat oven to 160c.
- Mix butter,sugar and vanilla 20 sec/speed 6.
- Add eggs one at a time on speed 4 until incorporated.
- Add flour and milk and mix 10 sec/speed 5.
- Spoon in muffin tray and bake for 20 min.
- To make pink buttercream mix butter and sugar 30 sec/speed 4. Add cooled melted chocolate with blade running speed 2 until incorporated.
Maureen | Orgasmic Chef says
These are lovely. I don’t have a problem with gluten but my best friend can’t be near it. The photographs are terrific.
Helen Tzouganatos says
Thanks Maureen. Welcome to Hungry & Fussy! Please let your friend know where to find delicious gluten free recipes.
Helena says
Thank you for this gorgeous recipe! I cant wait to make these for my husband. He so often misses out on these sorts of treats! Thank you thank you thank you! Would you consider formulating a few “sugar free” cupcake recipes??? Pretty please
Helen Tzouganatos says
Hi Helena,
Thank you for your lovely email. If you are looking to create a refined sugar free version, I would simply omit the cane sugar and add either rice malt syrup, raw honey or maple syrup once your batter is formed. This will create sweetness without any refined sugars. The quantity you add depends on your preferred sweetness levels. I would probably start with two tablespoons and go from there. You can use this technique when you want to modify any cake recipe. Happy baking!!
Vicky Gerogiannis says
Hi Helen
This recipe was amazing! the cup cakes were a huge success at my daughter’s bday party and relatively easy to make. I usually make the icing with cream cheese but love the option of using white chocolate! Good work and keep the recipes coming.
Vicky