A light and fluffy vanilla gluten free cupcake bursting with colourful sprinkles and topped with a vanilla buttercream frosting and a dash of extra sprinkles for decoration.
This is such a simple recipe to create, and very similar to my basic funfetti cupcakes, the biggest difference is the use of gluten free self raising flour. I used the all-in-one method here to make things quick and easy. To do this, add all of the cake ingredients into a bowl and mix with an electric mixer until you have a nice smooth batter, lastly add the vanilla extract and mix until well incorporated and you have a nice smooth batter. I always recommend that you use a thicker vanilla paste rather than a liquid vanilla extract. I feel like this creates a better, more authentic taste and the runny consistency of the liquid extract can sometimes change the consistency of the batter.
Once the cake batter is finished, lightly stir through the sprinkles. I like my cakes bursting with sprinkles, but you can always add more or less, depending on personal preference. It is important to note that this will not work with all sprinkles. Sprinkles that you can buy in the UK do not have the correct ingredients to sustain the colour when baked. Instead the sprinkles will not be able to seen in the finished bake and all you’ll have will be very dull coloured circles left behind. This is due to food laws in the UK. That’s why on a recent trip to Canada, I went to about 5 different supermarkets on the hunt for sprinkles. Purely to make a funfetti cake, and honestly I was so excited when they came out of the oven!
As this is a gluten free recipe, it is always important to check that all ingredients being used are gluten free. A lot of sprinkles do contain wheat, so just be extra precautious when buying and always check the labels.
Whilst the cakes are cooling, you can start to make the vanilla buttercream. Mix the unsalted butter in an electric mixer until creamy. Next, add the icing sugar in two batches. I always recommend stirring the icing sugar with a spoon before using an electric mixer. This helps to prevent an icing sugar cloud explosion! Add the milk with the second addition of icing sugar and vanilla paste.
This is the perfect consistency for piping: it is thick, but creamy and completely delicious. If you are piping, try not to hold the bag for too long as the thermal heat from your hand can melt the icing. Add a few sprinkles to the top the cakes to add the perfect finishing touch.
Ingredients
- CAKE:
- 2 oz / 60 g Gluten Free Self Raising Flour
- 2 oz / 60 g Butter
- 1 oz / 30 g Caster Sugar
- 1 Egg
- 1 teaspoon Milk
- 30 grams Gluten Free Sprinkles, I chose to use multicoloured strands - Plus extra for decorating
- 1/4 teaspoon Vanilla Extract, I recommend paste
- ICING:
- 3 oz / 85 g Unsalted Butter
- 6 oz / 170 g Icing Sugar
- 1 teaspoon Milk
- 1/4 teaspoon Vanilla Extract, I recommend paste
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Line a cupcake tin with cases and set aside.
- Place the margarine and sugar into a bowl and using an electric mixer beat together until light and fluffy.
- Add the eggs, self-raising flour, milk and vanilla paste to the mixture, blending until fully combined.
- Stir through the sprinkles and spoon the mixture into your prepared tin.
- Cook for 16 to 20 minutes, until golden brown and light and fluffy. You can tell the cakes are ready when they spring back when lightly pressed. You could also insert a skewer into the middle of one of the cakes and if it comes out clean, then the cakes are ready.
- Once ready, remove from the oven.
- Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool. Whilst waiting, start to make the frosting.
- Bring the unsalted butter to room temperature
- Add the butter to a mixing bowl and using an electric mixer, blend until creamy
- Add half of the sieved icing sugar and milk to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer
- Add the remaining icing sugar and follow the steps above, do not be afraid to overmix, you want this to be nice and smooth
- Add the vanilla extract, and thoroughly mix through
- Once everything is blended and smooth, apply to your cooled cake. This icing is thick enough to pipe if desired or can be placed on top of the cake in your chosen design
- Add a few extra sprinkles on top for the perfect finishing touch!
Notes
These are best eaten fresh on the same day as baking. Store any leftovers in a cool dry place for up to 3-4 days.
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