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. Once baked, cool and top with a delicious swirl of buttercream and whatever gf sprinkles that take your fancy!!
Ingredients (makes 12 large cupcakes)
175g (6oz) Lurpak spreadable butter (not low fat) block butter at room temp is great too
175g (6oz) caster sugar
175g (6oz) gluten free self raising flour or mix (add a teaspoon of gf baking powder if using mix)
3 large eggs
1 teaspoon *vanilla extract
2 tubs of *Betty Crocker butter cream style icing. I’ve generally made my own buttercream but have recently started using ‘Betty Crocker’. It’s the perfect texture for piping and is very nice! Once opened it will keep OK in the fridge for up to 30 days.
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 there, they list the ingredients!
You do have to be really ‘on it’ for sprinkles as lots of them do contain gluten. So as always, check ingredients and make sure there are no ‘may contain’ warnings on there either.
Preheat oven to 190C/375F/Gas 5/Fan 170C
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.
Divide the mixture equally between the cases.
Transfer into the oven and bake for about 18 minutes. The cake tops 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. Not to worry if you don’t have a piping bag. Instead, 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 if you like, you can then do as I do and pop a few sprinkles in a bowl and gently press the bun, buttercream first, into the sprinkles….gives you a really neat finish!
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 undecorated buns into a freezer bag (or airtight container) and into the freezer. The buns will be fine frozen for up 2 months. Allow about 2hrs to defrost.
And as I’ve mentioned before, these buns when left plain, will make a delicious quick hot pudding. Just remove them from their paper case, pop into a heatproof dish, add a generous spoonful of jam, syrup, lemon curd, *chocolate or *toffee sauce or anything else you fancy and pop into a hot oven for about 10 minutes or a microwave for approx 30 seconds. Make sure nice and hot, but watch your tongue with the hot jam etc! Serve up with some nice thick *custard…terrific!!!
*Double check this ingredient when purchasing to ensure gluten free and there are no ‘may contain’ or ‘not suitable’ warnings on the pack…. don’t risk it if you’re not sure!
I have included affiliated links within this post. Should you click on the link, and then decide to buy the product it won’t cost you a penny more, but I will receive a small amount of commission, which will help towards the running costs of my website. I will only ever recommend products to you that I love, want or think you may find jolly useful! Thanks. Liz