Delicious Gluten Free Cupcakes!

Spending Sunday at work is never ideal, but when you get to come home to delicious gluten free cupcakes it makes the day a whole lot better! I was a little sceptical when my girlfriend said she was attempting to make gluten free cupcakes and I said she should make some regular ones as back up. I definitely should have had more faith, because they were absolutely amazing...

The recipe is adapted from the Hummingbird Bakery Cookbook to make it gluten free, there's also a sprinkling of edible glitter!

For the cake:

• 120g Doves farm gluten free plain flour
• ½ tsp xanthan gum
• 140g caster sugar
• 1 ½ tsp baking powder
• a pinch of salt
• 40g unsalted butter, at room temperature
• 120ml whole milk
• 1 egg
• ¼tsp vanilla extract
• 1 quantity vanilla frosting
• hundreds and thousands or other edible sprinkles, to decorate
• a 12-hole cupcake tray, lined with paper cases

For the vanilla frosting:

• 250g icing sugar, sifted
• 80g unsalted butter, at room temperature
• 25ml whole milk
• a couple of drops of vanilla extract

For the cake:

1. Preheat the oven to 170°C
2. Put the flour, sugar, baking powder, xanthan gum, salt and butter in a freestanding electric mixer (my girlfriend's got a kitchen aid which is awesome!) with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
3. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Continue mixing for a couple more minutes until the mixture is smooth, careful not overmix.
4. Spoon the mixture into the paper cases until half full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
5. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
6. When the cupcakes are cold, spoon the vanilla frosting on top and decorate with hundreds and thousands.

For the vanilla frosting:

1. Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed.
2. Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk is incorporated, turn the mixer up to high speed.
3. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Published by Ryland Peters & Small
Text © Tarek Malouf and The Hummingbird Bakers
Photography copyright Ryland Peters & Small

By The Hummingbird Bakery