Go Back

Funfetti Vanilla Cupcakes

Kasia
Gluten-free, Dairy-free, Soya-free, Vegetarian, Nut-free
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling time 30 minutes
Total Time 1 hour 5 minutes
Course Dessert, Snack
Cuisine American, Australian, British, European
Servings 20 Cupcakes
Calories 276 kcal

Equipment

  • Oven
  • Mixing Bowl x2
  • Wooden Spoon
  • Scoop
  • Cupcake baking tray
  • Wire rack
  • Piping bag
  • Piping nozzle
  • Whisk
  • Sieve

Ingredients
  

For the vanilla sponge

  • 2 tsp Vanilla extract
  • 185 grams Caster sugar
  • 2 large Eggs
  • 255 grams GF self-raising flour
  • 1/4 tsp Xanthan gum
  • 160 grams Dairy-free butter Recommendation: stork baking block
  • 1/2 tsp Baking soda
  • 1 tsp Baking powder
  • 130 ml Dairy-free milk Recommendation: almond, coconut, GF oat or soya

For the buttercream icing

  • 150 grams Dairy-free butter Recommendation: stork baking block
  • 330 grams Icing sugar
  • 1 tsp Vanilla extract
  • 3-4 tbsp Dairy-free milk Recommendation: almond, coconut, GF oat or soya

To decorate

  • 3-4 tbsp Funfetti sprinkles

Instructions
 

To make the vanilla sponge

  • Pre-heat the oven to 190°C (conventional) or 170°C (fan)
  • Line a cupcake tray with cupcake baking cases and set aside
  • Sieve the flour, baking soda, baking powder and xanthan gum into a mixing bowl
  • Add the caster sugar to the bowl and mix in
  • Add the eggs and vanilla extract to the bowl containing the butter and beat together
  • Add the melted butter and egg mixture to the bowl containing the flour mixture and fold in
  • Finally, add in the dairy-free milk and whisk thoroughly, ensuring there are no clumps
  • Using a scoop (or spoon), place the batter evenly into the baking cases and then pop into the oven
  • Bake for 17-20 minutes (I do this in two batches)
  • Once baked, remove from the cake tin and place on a wire rack to cool completely

For the buttercream and decoration

  • Beat together the butter, milk, vanilla extract and icing sugar until a stiff but malleable buttercream forms (you can use a whisk to help remove any lumps)
  • Carefully pipe the buttercream onto the cupcakes (if it is slightly too soft, pop the buttercream in the fridge to set slightly before use)
  • Sprinkle generous amounts of funfetti onto the top of the cakes then tuck in and enjoy!

Notes

  • Storage: in an air-tight container at room temperate for 3-5 days
Keyword Funfetti, Funfetti cupcake, Nut free, Soya Free, Vanilla cupcake, Vanilla Sponge, Vegetarian