There is a perception that gluten-free recipes are tasteless recipes. This is certainly not the case. One small substitute here has transformed my Vanilla Swirl Cupcakes into delicious gluten-free cupcakes, perfect for parties or an afternoon treat.

The recipe below if for approx 12 regular cupcakes. I used Dove’s gluten-free flour. Instead of a cupcake tray, I used a muffin tray. The depth helps the cupcakes keep a good shape as they rise.

Hope you enjoy

Amy x

Ingredients
8oz caster sugar
8oz margarine
4 eggs
1 tsp vanilla essence
12oz gluten-free flour
Pinch of salt
1/2 tsp baking powder
Splash of milk

For the buttercream:
250g icing sugar
80g soft butter
1/2 tsp vanilla essence
Splash of milk

Method
Line a 12-hole muffin tin with cupcake cases. Preheat the oven to 180C.

Cream the sugar and margarine until light and fluffy. Beat in the eggs one by one, adding a tbsp of flour with each egg to prevent curdling. Beat in the vanilla with the eggs.

Fold in the remaining flour, baking powder and salt along with a little milk if the mix feels very stiff.

Divide between the cases and bake for 18-20 minutes.

Allow to cool on a wire rack before decorating or simply enjoy as they are ❤

To make the buttercream, beat the butter until soft, gradually adding in the icing sugar and vanilla. If necessary, add a splash of milk to get to the desired consistency.