Vanilla cupcakes are easy to bake, gluten free, and would go perfect with a steaming cup of tea. Vanilla cupcakes using rice flour take only 30 minutes to prepare from batter to your plate.
Vanilla Cupcakes Recipe
Ingredients:
For the cupcakes:
1/2 cup margarine.
200 gm. sugar.
3 eggs.
225gms rice flour (make your own by grinding Daawat Basmati Rice into a fine powder).
1 1/2 tsp baking powder.
A pinch of salt.
125ml milk.
1 tsp. vanilla essence.
For the icing:
1 cup unsalted butter.
3 1/2 cups icing sugar.
1/2 tsp. vanilla essence.
2-3 tbsp. milk.
Food coloring of your choice.
For cupcakes using all purpose flour:
Ingredients:
8 tbsp. margarine.
1 cup sugar.
3 large eggs.
1 1/2 cups all purpose flour.
1 tsp. baking powder.
A pinch of salt.
1 tsp vanilla essence.
3/4 cup milk.
Method for the cupcakes:
1) Cream margarine and sugar for 5-8 minutes.
2) Add one egg at a time while mixing until incorporated.
3) In a bowl, mix together flour, baking powder and salt.
4) Add in 3 batches the flour mixture into the egg, margarine and sugar mixture followed by milk making sure to start with flour and end with flour.
5) Mix in vanilla essence and mix to make sure there are no lumps of flour.
6) Line a cupcake tray with cupcake liners and fill 3/4 of the liners.
7) Bake in an oven at 180C for 17-20 minutes or until a toothpick inserted into the cake comes out clean.
8) Let the cupcakes cool completely before icing.
For the icing:
1) Beat the unsalted butter until fluffy.
2) Add the icing sugar in 3-4 batches making sure to beat for 2-3 minutes in between each addition.
3) Add vanilla essence to flavor and milk 1 tbsp at a time to lighten up the icing. If the icing is still too thick, feel free to add some more milk.
4) Add a few drops of your favorite color, spoon the icing into a piping bag and pipe onto the cupcakes.
Yummy!!!
