Easy to bake, gluten free, and would go perfectly well with a steaming cup of tea. These yummy Vanilla Cupcakes using rice flour take only 30 minutes to make from batter to your plate.
1/2 cup margarine
200 grams sugar
225 grams rice flour
1 1/2 tsp baking powder
A pinch of salt
125 ml milk
1 tsp vanilla essence
Cream the margarine and sugar for 5-8 minutes by beating it with a hand mixer or kitchen aid.
Once the mixture is light and creamy, crack in one egg at a time and whisk until fully incorporated.
In another bowl mix together flour, baking powder and salt. Sift these dry ingredients.
Add in 3 batches the flour mixture and milk into the egg, margarine and sugar mixture making sure to start with flour and end with flour.
Add vanilla essence and beat the mixture until there are no lumps of flour.
Line a cupcake tray with cupcake liners and fill the liners 3/4 way up. You can use an ice cream scoop to transfer the batter to the liners so you have an equal amount of batter in each liner.
Bake in an oven preheated at 180C for 17-20 minutes or until a toothpick inserted into the cupcake comes out clean.
Let the cupcakes cool completely before icing.