Vickys Vanilla Cupcakes, GF DF EF SF NF

Vickys Vanilla Cupcakes, GF DF EF SF NF

Source : Preheat Your Oven To Gas 4 /180c / 35p F And Line A 12 Hole Muffin Tray With Paper Cupcake Casesin A Bowl Mix Together The Flour Xanthan Gum Baking ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : February 20, 2026

Step:

  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

    Vickys Vanilla Cupcakes, GF DF EF SF NF recipe step 3 photo

  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

    Vickys Vanilla Cupcakes, GF DF EF SF NF recipe step 4 photo

  5. Let the cakes stand in the tins for 20 minutes then transfer to a wire rack to cool completely

    Vickys Vanilla Cupcakes, GF DF EF SF NF recipe step 5 photo

  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

    Vickys Vanilla Cupcakes, GF DF EF SF NF recipe step 7 photo

Ingredients

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

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