Vanilla Cupcakes with Buttercream Gluten Free |
- Cupcake
- 250g unsalted butter, room temperature
- 290g or 1⅓ cup caster sugar
- 1 tbs vanilla extract
- 3 eggs
- 2½ cups or 325g gluten free plain flour*
- 1 tbs baking powder
- ¾ cup milk
- Buttercream
- 380g unsalted butter softened
- 600g or 4 cups icing sugar mixture
- 150g melted white cooking chocolate
- *I use Bob's Red Mill 1 to 1 plain baking flour. The packaging has a blue label.
Conventional Method
- 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 milk and mix to combine.
- Add flour and baking powder and mix to combine.
- Spoon in muffin tray or cupcake cases and bake for 25 - 30 min or until golden.
- To make buttercream beat butter with whisk attachment for 5 min until fluffy. Slowly add the icing sugar and whisk to combine. Add cooled melted chocolate and whisk to combine.
Thermomix Method
- Preheat oven to 160c.
- Mix butter,sugar and vanilla 30 sec/speed 5.
- Add eggs one at a time on speed 4 until incorporated.
- Add milk and mix 5 sec/speed 5 to combine.
- Add flour and baking powder and mix 30 sec/speed 5 scraping down sides of bowl halfway.
- Spoon in muffin tray or cupcake cases and bake for 25 - 30 min or until golden.
- To make buttercream mix butter with whisk attachment 1 min/speed 5. Slowly add the sifted icing sugar on speed 3 and mix to combine. Add cooled melted chocolate with blade running speed 3 until incorporated.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/vanilla-cupcakes-with-buttercream-gluten-free/
3.5.3226