These super-duper cupcake cuties can be whipped up at a drop of a hat, by using the simple all in one gluten free sponge cake recipe – spooned into muffin cases – popped in the oven – cooled and topped with a delicious swirl of buttercream and whatever gf sprinkles that take your fancy!!
Ingredients (makes 12 good size cupcakes)
150g (6oz) Juvela gf white mix or Doves farm gf self-raising flour
150g (6oz) Lurpak spreadable butter (not low fat) block butter at room temp is great too.
150g (6oz) of caster sugar
3 medium eggs
1 teaspoon *vanilla extract
1 level teaspoon of *baking powder
To decorate: 2 tubs of *Betty Crocker butter cream style icing. I’ve generally made my own buttercream , but have started using the Betty Crocker one recently for convenience – it’s also the perfect texture for piping and really nice too.
Gluten free *sprinkles. These pretty ones just captured me – I picked them up from Windsor cakes in Warrington, along with the cupcake cases. But they are also available on Amazon and the good thing is on here, they list the ingredients!
You do have to be really ‘on it’ for sprinkles as a lot will contain gluten, so keep your eye on the ingredients and the ‘may contain’ bit too to make sure all OK.
Pre heat oven to 180C/350F/Gas 4/Fan 160C
Get your muffin tin and cases all ready.
Pop all the ingredients in a large bowl and whisk together – an electric hand whisk is perfect for this – until, pale and creamy.
Spoon a heaped dessertspoon of the mixture into each muffin case.
Bake for approximately 15 – 20 minutes. The top will be nice and springy when they are done.
Allow to cool and decorate with a generous swirl of buttercream and a scattering of sprinkles – no piping back? No problem, just spread the buttercream over the top of the muffin with a knife – you wont need as much buttercream if you do it this way – and dip into a bowl of sprinkles…. beautiful!!
Loving right now, the disposable piping bags from Amazon. Using them with a metal piping (or plastic) nozzle works a treat!!
There we go, a super quick and yummy treat to cheer your day……pleasing to the eye and perfect with a cuppa!
P.S. Forgot to mention to you, that these little buns will freeze really well (prior to adding buttercream). So, don’t feel you have to eat them in one go😜.
Just pop the buns you don’t need in a freezer bag, seal and store in the freezer. They will be fine in there for up to 2 months. Super handy to take out, as and when you need them. Allowing approximately 2hrs to defrost! Betty Crocker buttercream keeps in the fridge for up to 30 days, so no rush to use that up either.
As I’ve mentioned before, these buns also make a delicious quick hot pudding. Just remove from their case pop in a heatproof dish, add a generous spoonful of jam, syrup, lemon curd, *chocolate or *toffee sauce and pop in a hot oven for 10 mins or a microwave for 30 seconds. Serve with thick *custard…terrific!!!
*Double check this ingredient when purchasing to ensure gluten free…. don’t risk it if you’re not sure!