Gluten-free Cupcakes
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.
Ingredients
1/2 cup margarine
200 grams sugar
3 eggs
225 grams rice flour
1 1/2 tsp baking powder
A pinch of salt
125 ml milk
1 tsp vanilla essence
Instructions
1
Cream the margarine and sugar for 5-8 minutes by beating it with a hand mixer or kitchen aid.
2
Once the mixture is light and creamy, crack in one egg at a time and whisk until fully incorporated.
3
In another bowl mix together flour, baking powder and salt. Sift these dry ingredients.
4
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.
5
Add vanilla essence and beat the mixture until there are no lumps of flour.
6
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.
7
Bake in an oven preheated at 180C for 17-20 minutes or until a toothpick inserted into the cupcake comes out clean.
8
Let the cupcakes cool completely before icing.
Can you share the recipe in cups too? don’t have a weighing scale