This is another staple recipe for us. It’s the perfect allergy friendly cupcake, light and fluffy inside and slightly crisp on the outside. They rise well, taste beautiful and don’t fall apart in your hands or take metal teeth to chew through.
We make these whenever the need for Cupcakes crops up and we’ve never had a complaint yet.
They’re relatively easy to make taking about 10 minutes of prep and 25-30 minutes in the oven. You will get 12 good sized cupcakes from this recipe. You can also bake this as one 8 inch cake with good results.
- 1.5 cups gluten free plain flour.
- 1 cup caster sugar.
- 1 teaspoon xantham gum (omit if your flour blend includes gum)
- 1 teaspoon bicarbonate of soda.
- 1 teaspoon baking powder.
- 1 cup warm water.
- 1/3 cup sunflower oil.
- 1 teaspoon vanilla extract.
- 1 teaspoon apple cider vinegar.
- Preheat the oven to 180c and line a muffin tray with individual cases. I then like to spray the cases with a little cooking oil to prevent the cake sticking.
- In a large bowl whisk all of the dry ingredients until well incorporated.
- In a separate bowl or jug combine the wet ingredients and stir together.
- Make a well in the centre of the dry bowl and pour the wet into the dry ingredients. Whisk or beat well until fully incorporated.
- You should end with a thick batter. Be careful not to over whisk.
- Fill the cupcake cases 1/2 way and bake in the centre of the oven for 20-25 minutes. The cakes should be golden and a skewer inserted into the middle should come out clean.
- Allow to fully cool on a wire rack.
- Decorate as required but they’re lovely plain too.