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Gluten Free Vanilla Cup Cake Recipe

This gluten free vanilla cupcake recipe will be a huge hit with everyone. They’re fluffy, airy cupcakes topped with frosting and sprinkles.

Ingredients

For Cup Cakes:

For Icing:

  • Vanilla icing sachet (provided)
  • 100g margarine

Method 

For Cup Cakes:

  1. Preheat your oven to 185°C (170°C fan forced)
  2. Grease or line 12 cup muffin tray or line with patty pans.
  3. In a large bowl beat cup cake mix, eggs and water with an electric mixer on medium speed for about 4 minutes. Pour butter into prepared muffin tin.
  4. Spoon the mixture into muffin tray and set to bake for 21-26 minutes.
  5. Rest for 5 minutes in tray then cool on a wire rack.

For Icing:

  1. In a bowl combine icing with margarine.
  2. Mix with hand mixer until smooth and fluffy.
  3. Spread or pipe icing onto cupcake and decorate with sprinkles provided.

Vegan Recipe:

Omit the egg.

  • 1 x sachet WAG cup cake mix
  • 3/4 cup water
  • 1 teaspoon gluten free baking powder
  • 100g margarine, melted.

Follow the instructions as per recipe on the box. Adjust baking time to 25-30 minutes in a preheated oven, 170 degrees fan forced.

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