I really enjoy getting creative with baking, but sometimes a simple plain vanilla cupcake topped with delicious vanilla butter cream, just hits the spot perfectly.
This recipe is so fast and simple you can make them at anytime. In less than 30 minutes you can have a batch of these whipped up. These cupcakes have a lovely light texture and are also really soft and moist.
It’s up to you how you decide to decorate them. You can simply ice them with a spatula or if you want to get creative have ago at piping. I’m just a beginner myself, but YouTube has fantastic tutorials on basic piping techniques.
Update: I have reworked this recipe to achieve a softer and lighter cupcake. I have also included ounce and cup measurements. For accurate cup measurements, I sift the potato starch and icing sugar before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed.
104g (3.7 ounces or ½ cup) coconut oil, softened but not melted
75ml (5 tablespoons) dairy free milk of choice, at room temperature
2 large eggs, at room temperature
2 teaspoons (10ml) pure vanilla extract
132g (4.7 ounces or 1 cup minus 1 tablespoon) golden/raw caster sugar
52g (1.8 ounces or ⅓ cup plus 1 tablespoon) superfine white rice flour
50g (1.8 ounces or ⅓ cup) superfine brown rice flour
22g (0.8 ounces or 2 tablespoons) potato starch
16g (0.6 ounces or 2 tablespoons) tapioca starch
1 teaspoon (5ml) baking powder
¼ teaspoon (1.25ml) xanthan gum
¼ teaspoon (1.25ml) salt
Vanilla Butter Cream
77g (2.7 ounces or ⅓ cup) gluten and dairy free butter
212g (7.5 ounces or 1⅓ cups plus 2 tablespoons) pure icing sugar, sifted
1 teaspoon (5ml) pure vanilla extract
Preheat the oven to 160C and line a muffin tin with cases.
Next, sift all the dry ingredients together in a bowl and set aside.
Softened coconut oil has a similar appearance to softened butter.
In a processor add all the wet ingredients first, and then add the dry ingredients.
Blitz until just combined and scrape down the sides before blitzing again. However, do not over process this batter, it’s ready when mixture looks thick and creamy. The texture is slightly stringy, but that’s ok.
Using a spoon, fill the cases until they’re approximately ½ full.
Bake for 20 minutes or until a toothpick comes out clean when inserted in the middle. They will be lightly golden in colour. As soon as they’re cooked remove them immediately to a cooling rack.
Once the cupcakes are completely cold, cut off any mounded peaks with a serrated knife, so that you will have a flat surface for icing.
In a medium bowl, beat the butter and vanilla together with an electric mixer until completely smooth, which should normally take about 30-60 seconds. Gradually add the icing sugar, beating well after each addition. Continue beating until the butter cream is thick, smooth and fluffy in texture.
If your butter cream becomes too warm and doesn’t hold its shape when piped, just put it in the fridge to firm up. Or if the icing is too thin, add 36g (1.3 ounces or ¼ of a cup) of icing sugar at a time and beat well until you achieve a thick consistency.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas Mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8