Vanilla Cupcakes

Cupcakes are all the rage at the moment, and they come in many different shapes and sizes from baby cakes to giant versions that you can fill with ice cream, like I did once on This Morning.

The good thing, though, is that you don’t need to be a baker or experienced cook to make them! This recipe has four simple steps and hey presto, they’re ready to pop into the oven. So add what you like to this basic recipe, and have a bit of fun. I think this recipe is softer and tastier than a standard sponge recipe.

Vanilla CupcakesIngredients

  • 180g caster sugar
  • 2 medium eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 tsp glycerine
  • 175g Gluten-Free Flour Mix A
  • 1½ tsp gluten free baking powder
  • ½ level tsp xanthan gum
  • 130mls full milk
  • 130mls sunflower oil


  1. Pre heat the oven to 180°C / 350°F / Gas Mark 4. Place 12 paper muffin cases in a muffin tray.
  2. Place the caster sugar, eggs, vanilla and glycerine into a large mixing bowl and whisk on high speed for 4 minutes.
  3. Meanwhile, combine the flour, baking powder and xanthan gum together and mix them really well. I find it best to sieve them a couple of times, to make sure the ingredients are fully incorporated.
  4. Next, mix the oil and milk together in a jug.
  5. Once the egg mixture is nice and thick, add the flour mixture and liquid. Whisk well, but don’t go mad.
  6. Divide the mixture between the muffin cases. Bake for 15-20 minutes, or until well risen to the top of the paper cases.
  7. Remove the cakes, in the paper cases, from the tin and allow to cool on a wire rack.
  8. Ice and decorate however you like.



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