Gluten Free White Chocolate Vanilla Cupcakes

Recipes

White Chocolate Vanilla Cupcakes

Home / Cakes & Puddings / Gluten Free White Chocolate Vanilla Cupcakes

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Prep Time
Preparation Time
30m
Cook Time
Cooking Time
25m
Serves
Serves
18

Pretty as a picture, these delicious white chocolate and vanilla cupcakes are perfect for a party or dessert.

  • Ingredients

  • 200g Glutafin Gluten Free Select Multipurpose White Mix
    110g butter (soft)
    225g caster sugar
    50g white chocolate*
    2 medium eggs
    1 tsp gluten free baking powder*
    1 tsp xanthan gum (optional)
    1 tsp vanilla extract
    150ml soured cream

    Icing

    225g butter (soft)
    450g icing sugar (sieved)
    1 tsp vanilla extract

    To decorate

    50g/2oz White and Milk chocolate buttons*

    *Refer to Coeliac UK directory

    Additional Equipment

    Electric whisk

  • 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 cup cake resting in muffin trays. Bake in a preheated oven at 180°C/160°C Fan/Gas Mark 4 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.

Preparation Time - 30m | Cooking Time - 25m | Serves - 18

Ingredients

200g Glutafin Gluten Free Select Multipurpose White Mix
110g butter (soft)
225g caster sugar
50g white chocolate*
2 medium eggs
1 tsp gluten free baking powder*
1 tsp xanthan gum (optional)
1 tsp vanilla extract
150ml soured cream

Icing

225g butter (soft)
450g icing sugar (sieved)
1 tsp vanilla extract

To decorate

50g/2oz White and Milk chocolate buttons*

*Refer to Coeliac UK directory

Additional Equipment

Electric whisk

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 cup cake resting in muffin trays. Bake in a preheated oven at 180°C/160°C Fan/Gas Mark 4 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.

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© 2022. Glutafin. Dr. Schär UK Ltd. 401 Faraday Street, Birchwood Park, Warrington, WA3 6GA