They are lovely, light and fluffy vanilla gluten free cupcakes. I found the sprinkles made them extra moist which is why they need a little longer to bake so just keep an eye on that.
Otherwise these were very easy to make. Enjoy.
Gluten Free Vanilla Birthday Cupcakes
1/2 cup canola oil (or oil of choice)3/4 cup caster sugar
2 large eggs, room temperature
1 1/4 cups gluten free plain flour
1/4 teaspoon salt
1 3/4 teaspoons baking powder
1/4 cup Dollar Sweets Sprinkles
1/2 cup rice milk (or any dairy free milk)
2 teaspoons vanilla extract
For the icing
1/2 cup dairy-free margarine at room temperature
1 teaspoon vanilla extract
3 cups powdered sugar
2 tablespoons dairy-free milk (or dairy milk)
Method
Preheat oven to 180C (350F). Line cupcake tin with paper liners and set aside.
In a medium mixing bowl add oil and sugar and mix.
Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla paste then beat at medium speed for one minute.
Stir in the sprinkles.
Spoon batter evenly into cupcake liners. Bake for 20-30 minutes or until the centers springs back when touched and cupcakes are very lightly browned.
Let cool in tin for five minutes. Remove cupcakes from pan onto rack and cool completely before icing.
For the Icing:
In a medium mixing bowl beat together dairy-free margarine and vanilla paste until smooth and creamy.
Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of dairy-free milk until all ingredients are blended.
Beat in additional dairy-free milk if needed to obtain desired consistency.
Ice cupcakes and enjoy.
Original recipe from Gluten Free Palate.
