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Vanilla cupcakes
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Prep Time:
70 minutes
Cook Time:
30 minutes
Total Time:
100 minutes
Kid-friendly party cakes, free of gluten, dairy, eggs, and nuts. Perfect for any celebration!
Ingredients:
  • 487.50 gm gluten-free self-raising flour
  • 430.00 gm caster sugar
  • 4.00 gm gluten-free baking powder
  • 1.25 gm bicarbonate of soda
  • 0.60 gm salt
  • 390.00 gm gluten-free soy milk
  • 115.00 gm vegetable oil
  • 20.00 ml white vinegar
  • 8.80 gm vanilla extract
  • 150g margarine spread
  • 250g pure icing sugar
  • 4.40 gm vanilla extract
  • 10.00 gm hot water
  • Pink, blue and green food colouring
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced and get ready by lining two 12-hole, 1/3 cup-capacity muffin pans with paper cases.
  • In a large bowl, sift flour, sugar, baking powder, bicarbonate of soda, and salt. Make a well in the center. In a jug, combine soy milk, oil, and vinegar. Lightly whisk with a fork until just combined. Pour the mixture into the well and stir twice with a wooden spoon. Using an electric mixer, beat for 2 minutes. Add vanilla and beat for 1 minute until pale and creamy.
  • Divide 2 rounded tablespoons of the mixture into each case. Bake for 25 to 30 minutes, or until a skewer inserted into the center of a cake comes out clean. Let them stand in the pan for 2 minutes before transferring to a wire rack to cool.
  • With an electric mixer, blend spread and sugar until well combined. Mix in vanilla and water, then beat for 3 minutes until the texture is creamy. Divide mixture into 3 bowls and add food coloring to each bowl for a vibrant touch.
  • Frost the tops of the cakes before serving.

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