Wednesday, September 01, 2010

Vanilla Spring Cupcakes (gluten-free)


HaPPy SpRiNG DaY, SA!


The weather has turned it's back on Winter, and the past few days have been beautifully sunny and warm.

Our garden is blooming, vegetables planted as seedlings in my greenhouse over Winter are ready for harvest, and I am finally over a nasty-ass respiratory tract infection that hovered for four weeks.

Man, who wouldn't be inspired to bake cupcakes on a day like today? :-)

Spring Cupcakes
(Made 18)


Ingredients for cupcakes:
  • 169.5 g (1.5 US sticks) butter (room temp.)
  • 175 ml castor sugar
  • 3 large eggs
  • 375 ml gluten-free cake flour (I used Nature's Choice)
  • 1 tsp. vanilla essence
  • 1/2 tsp. bicarbonate of soda
  • 1/2 tsp. creme of tartar
  • 125 ml sour cream
Method:
  1. Pre-heat oven to 175 degrees Celsius.
  2. Line a 12-cup muffin pan with cupcake liners.
  3. Using an electric mixer, cream the butter and sugar together till light and fluffy.
  4. Add the eggs and mix well.
  5. Add the flour, vanilla, bicarb, creme of tartar and sour cream all at once, and then mix together till lump-free and well-combined (don't over-mix else they won't rise properly).
  6. Divide the batter into the cupcake liners using a dessert spoon (the cups should be filled roughly three-quarters full).
  7. Bake until a toothpick/cake skewer comes out clean (which is around 20 minutes).
  8. Cool the cupcakes in the pan for 5 minutes, then transfer the cakes to a wire rack to cool completely. Frost/Ice them only once fully cooled.
  9. These cupcakes have an exterior which holds-its-own nicely against icing, while having a lovely moist, light interior crumb.
  10. This recipe is my make-shift vanilla version of these chocolate cupcakes.

Ingredients for butter frosting/icing:
  • 50 g butter
  • 2 tsp. (10 ml) sour cream
  • 100 ml castor sugar
  • 1 tsp. vanilla essence
  • 1 tsp. matcha powder (or a little food colouring of your choice)
Method:
  1. Cream the butter, sour cream and sugar till light and fluffy.
  2. Mix through the vanilla essence and matcha powder.
  3. Refrigerate till your cupcakes are ready for icing!
I found these pretty sugar decorations
to make my cupcakes speak
S
pringlish!



1 comment:

Dancing Branflake said...

Cute! Loving the green frosting and the cute flower!