Vickys Vanilla Cupcakes, GF DF EF SF NF.

You can have Vickys Vanilla Cupcakes, GF DF EF SF NF using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Vickys Vanilla Cupcakes, GF DF EF SF NF

1. Prepare 320 g of gluten-free flour blend (2 & 2/3 cups).
2. Prepare 3/4 tsp of xanthan gum.
3. It’s 250 g of caster sugar (superfine, 1 & 1/4 cups).
4. It’s 2 tsp of baking soda / bicarb of soda.
5. Prepare 2 tsp of baking powder.
6. You need Pinch of salt.
7. Prepare 120 ml of olive oil (1/2 cup).
8. It’s 2 tsp of vanilla extract.
9. You need 480 ml of light coconut milk (2 cups).

Vickys Vanilla Cupcakes, GF DF EF SF NF instructions

1. Preheat your oven to gas 4 /180C / 35p°F and line a 12 hole muffin tray with paper cupcake cases.
2. In a bowl, mix together the flour, xanthan gum, baking powder, baking soda & salt.
3. Add the oil, milk and vanilla and stir until the mixture is smooth.
4. Divide the batter between each case then bake for 35 minutes. The cakes should be golden and firm when you press lightly on top.
5. Let the cakes stand in the tins for 20 minutes then transfer to a wire rack to cool completely.
6. Store in an airtight container in the fridge for up to 3 days.
7. An easy free-from whipped cream topping recipe is 500g coconut cream (2 & 1/2 cups) whipped with 500g icing sugar (4 & 1/2 cups) and 2 tsp vanilla extract which is what is shown in this photograph.