Gluten Free Cupcakes

Continuing from Wednesdays Post where I wrote about my Gluten Free Red Velvet Cupcakes, today I will be posting a recipe for just plain Gluten Free Cupcakes.  From the Weekends Celebrations these were my favourite, they were lovely and light and all together just really tasty (Most of my family preferred Red Velvet, but both sets of cakes went down a treat and all 24 cakes had vanished by the end of the day)

The Mixture

• 125g Butter 
• 125g Caster Sugar
• 125g Glut Free Self-Raising Flour 
• 2 medium eggs 
• 3 tablespoons of Milk 
• 2 teaspoons of Vanilla Extract 

The ButterCream 

• 140g butter 
• 280g Icing Sugar 
• 2 Tablespoons of Milk

My method of baking is very relaxed with the Mixture I sift the dry ingredients first, soften the butter, then add the rest of the wet ingredients and then mix well.

For the buttercream I sifted the Icing sugar softened the Butter and added the Milk last.

Gluten Free Red Velvet Cupcakes

I honestly adore baking there is something so therapeutic about baking, a feeling so utterly different to cooking a meal which I always get a little stressed about.

My Gran turned 70 (and my Uncle turned 40) over the weekend so I made two batches of gluten free cupcakes (Will post about the other ones later) I was a little apprehensive about Gluten Free Baking as most recipes online asked for several more ingredients than the simple ones that I had went for. Which made me worry that they were not going to taste right at all.

But these Gluten Free Red Velvet ones went down a treat and had easily vanished throughout the day.


 The Mixture

• 140g Unsalted Butter 
• 165g Caster Sugar 
• 1 Teaspoon Vanilla Extract
• 3 Eggs 
• 175g Gluten Free Plain Flour 
• 2 Tablespoons Cocoa Powder
• 125ml Milk
• Red Food Colouring 
• 1 Teaspoon Gluten Free Baking Powder

The Cream Cheese Frosting

• 300g Icing Sugar 
• 50g Unsalted Butter
• 125g Cream Cheese 

My Method of baking is very much just throw everything together and hope for the best. I put all the dry ingredients together first, sifting everything first just to be sure.  I soften the butter before adding (Because it makes everything easier) add anymore wet ingredients and leave the milk for last. I added the food colouring after everything was mixed. You can use as much or as little as you want.  But I still haven't perfected the whole making a red velvet cake red yet.  

For the Cream cheese frosting I sifted the Icing sugar, softened the butter and added the cream cheese (I used Philadelphia) and Mixed together, be careful not to over mix though it can go too soft and then it doesn't look as nice.