The Home Economics Bit
Did you know?
Real butter is made from cream that has been churned until the butter fat has separated from the buttermilk. The buttermilk is drained away leaving only the fat. This fat is as now known as butter. At this stage, salt is often added to add flavour and help to extend shelf life. Spreadable ‘butters’ are not considered to be real butter because they are generally made from vegetable oils; with milk, water, salt and other ingredients often added.
Vanilla Cupcakes
These gluten free vanilla cupcakes are the perfect bake to make with little helpers. The mascarpone vanilla buttercream icing very versatile and works just as well with a variety of other cupcakes, traybakes, even cakes.
Ingredients
For the cupcakes
- 100 g vanilla sugar
- 100 g butter softened
- 100 g gluten free self-raising flour
- 2 eggs lightly beaten
- 1 tsp vanilla extract
For the icing
- 115 g *real butter softened
- 201 g icing sugar sifted
- 80 g mascarpone
- 2 tsp vanilla essence
Instructions
For the cupcakes
- Preheat oven to 180C/160C fan/gas 4.
- Line a 12-hole bun tin with paper cases.
- Cream together the butter and sugar until light and fluffy.
- Sift in half the gluten free flour and pour in half the egg. Mix.
- Add the remaining egg and flour, and the vanilla essence. Mix.
- Spoon mixture evenly into the bun cases.
- Place into the preheated oven and bake for 20 minutes, until golden brown.
- Cool on a wire rack.
- Once cooled, decorate with your favourite gluten free toppings (e.g. buttercream/melted chocolate/marshmallows/mini eggs/sprinkles).
For the icing
- Place all the ingredients into a large bowl.
- Mix until smooth.
- Pipe icing onto cooled cupcakes, or simply use a butter knife to spread it on top of your cupcakes.
Notes
*Real butter: For best results use real butter, softened. Hard real butter will result in lumps throughout the icing, whilst dairy/vegetable spreads are likely to split.