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Kasia

Funfetti Vanilla Cupcakes

Gluten-free, Dairy-free, Soya-free, Vegetarian, Nut-free
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling time 30 minutes
Total Time 1 hour 5 minutes
Servings: 20 Cupcakes
Course: Dessert, Snack
Cuisine: American, Australian, British, European
Calories: 276
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

To make the vanilla sponge
  1. Pre-heat the oven to 190°C (conventional) or 170°C (fan)
  2. Line a cupcake tray with cupcake baking cases and set aside
  3. Sieve the flour, baking soda, baking powder and xanthan gum into a mixing bowl
  4. Add the caster sugar to the bowl and mix in
  5. Add the eggs and vanilla extract to the bowl containing the butter and beat together
  6. Add the melted butter and egg mixture to the bowl containing the flour mixture and fold in
  7. Finally, add in the dairy-free milk and whisk thoroughly, ensuring there are no clumps
  8. Using a scoop (or spoon), place the batter evenly into the baking cases and then pop into the oven
  9. Bake for 17-20 minutes (I do this in two batches)
  10. Once baked, remove from the cake tin and place on a wire rack to cool completely
For the buttercream and decoration
  1. 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)
  2. Carefully pipe the buttercream onto the cupcakes (if it is slightly too soft, pop the buttercream in the fridge to set slightly before use)
  3. 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