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:

• 1 packet Cup Cake mix
• 2 Eggs
• ½ cup (125ml) water

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.