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White Chocolate Vanilla Cupcakes Recipe

Cakes & Desserts


White Chocolate Vanilla Cupcakes - Glutafin gluten free recipes

Pretty as a picture, these cute cupcakes are sure to impress! Make delicious white chocolate and vanilla cupcakes, or have a go at dark chocolate or mocha variations.





Preparation time:
30 minutes

Cooking time:
25 minutes

Oven temperature: 180 C / Gas mark 4
Makes:
18 large cup cakes



Ingredients

Cake:

  • 110g/4oz Butter (soft)
  • 225g/8oz Caster sugar
  • 50g/2oz White chocolate
  • 200g/7oz Glutafin Gluten Free Select Multipurpose White Mix*
  • 2 Medium eggs
  • 1 x 5ml tsp Gluten free baking powder
  • 1 x 5ml tsp Xanthan gum (optional)
  • 1 x 5ml tsp Natural extract of vanilla
  • 150ml/5 fl oz Soured cream

Icing:

  • 225g/8oz Butter (soft)
  • 450g/16oz Icing sugar (sieved)
  • 1 x 5ml tsp Natural extract of vanilla

To decorate:

  • 50g/2oz White and Milk chocolate buttons




Method

1.Whisk butter and sugar together with an electric whisk until light and fluffy.
2.Melt the white chocolate very gently on a low power microwave setting for 1 minute or until just liquid. (Keep checking as white chocolate easily overheats and burns).
3.Add the melted chocolate and the remaining cake ingredients to the creamed butter and sugar and whisk for 1 minute until combined.
4.Spoon cake batter into muffin cases resting in muffin trays. Bake until golden and the mixture is just firm to the touch. Leave to cool and prepare icing.
5.Beat icing ingredients together until light and fluffy. Either smooth onto cup cakes or pipe into a spiral. Top with chocolate buttons or suitable decorations.


*Gluten Free Wheat Free option:
Use 200g/7oz Glutafin Gluten Free Wheat Free Multipurpose White Mix and 2 Large eggs (not medium)

Chocolate cup cakes: Replace white chocolate with 70% cocoa dark chocolate and add 1 x 15ml tbsp cocoa powder. Either decorate with vanilla icing (as above) or add 2 x 15ml tbsp cocoa powder to the icing ingredients for chocolate icing.

Mocha cup cakes: Replace white chocolate with 70% cocoa dark chocolate and add 1 x 5ml tsp coffee dissolved in 2 x 5ml tsp boiling water. Either decorate with vanilla icing (as above) or omit vanilla and add 2 x 5ml tsp coffee powder dissolved in 1 x 15ml tbsp boiling water to chocolate icing ingredients for mocha icing. Decorate with a walnut half or other suitable decoration.

To freeze:
Suitable for home freezing. Store in an airtight container and freeze for up to a month.




Your Comments

Recent Comments...

Yummy!!
My Kids loved making these, and they Taste really good too!!
Denise Mills says:
25th August 2010
Knowing that Glutafin offers so much makes being a coeliac bearable once you come to terms with it. Sticking to eating gluten and wheat free is easier with the variety of foods that Glutafin has on offer.
Brenda Croser says:
17th October 2011
This is the best GF cupcake recipe i've found, everyone loves them
Susan Harrington says:
16th July 2011


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