125g Butter, softened teaspoon vanilla extract 165g caster sugar 3 eggs 300g GF SR Flour (I like to use Orgran) 60mL milk
1. Preheat oven 180OC. Line 12-hole muffin tin with paper cases. 2. Add all ingredients in a large bowl and beat with an electric mixer on low speed until combined. Increase the speed and beat until mixture is smooth and paler in colour (approximately 3 minutes). 3. Evenly divide mixture between paper cases (using a piping bag can produce a nice look and even mixture).
4. Bake for approximately 25 minutes or until firm to touch and golden in colour (you can use skewer to see if cooked through if you feel more comfortable). Cool in trays for 5 minutes then turn out onto wire rack to cool completely.
5. Once cool, top with favourite icing.
To make lactose free alternative:
Replace butter with 80g Nuttelex® and 45g Copha (melt together in microwave, do not boil, make sure well combined before adding into mix), and replace milk with lactose free milk.
Note that cupcakes will not rise as much when lactose free and will have a different texture.
Play with the flavours and colours: Changing colour: Add food colouring following package instructions. This is ideal for kids' parties or themed events. I recommend using natural colouring as there are no artificial ingredients (this can be found in the cooking isle). Changing flavour: Be careful not to overdo this. Replace vanilla extract with desired extract flavouring, such as coconut or almond. Chocolate Flavour: Add three tablespoons of pure cocoa powder. Make sure you take out 2 tablespoons of flour so mixture is not too dry.