Gluten-Free Vanilla Cupcakes with Musk Buttercream Frosting

These delicious cupcakes are best served as soon as possible! So light and fluffy, they taste delicious and my signature musk buttercream frosting is just the perfect final touch. No one will be able to resist these treats!

Total time required: 1 hour. Makes 12.

Ingredients:

125g margarine/butter

125g caster sugar

125g gluten-free self-raising flour

2 large eggs

3 tablespoons milk

1 teaspoon vanilla extract

Musk Buttercream Frosting:

185g butter

2 1/4 cups soft icing sugar

1 tablespoon milk

Musk flavouring (to taste)

Pink food colouring

Mini musk sticks (optional)

Cooking Instructions:

1)      Preheat oven at 190°C (non fan-forced). Prepare one cupcake/muffin pan by placing paper patties in each hole.

2)      Place the butter in a microwave safe bowl and heat until melted.

3)      Pour the now melted butter  into a medium size bowl and add the sugar, flour, eggs, milk and vanilla. Beat the mixture with an electric whisk until smooth and well-combined.

4)      Spoon the batter into the prepared muffin tin. Each paper case should be filled about half-way.

5)      Place in oven and bake for 15-20 minutes, or until risen and light golden in colour. Remove from oven and allow to cool.

Musk Buttercream Frosting:

1)      Place the butter in a medium-large bowl and beat with an electric beater for 2 minutes on medium, until pale.

2)      Add the icing sugar and beat until combined and fluffy. If you find that it does not mix as well when added all at once simply add it in small increments, beating after each addition.

3)      Add the milk and beat once more. If the frosting is still too thick feel free to add more milk until you are satisfied with its consistency. If it is too liquid-y, add more icing sugar.

4)      Using an eye dropper, add a few drops (3-5) of musk flavouring and beat well. This part is completely dependent on your tastes and on if you want an obvious musk flavour or just a subtle hint. Add pink food colouring and beat until even.

5)      Pipe the buttercream onto the cool cupcakes using your desired nozzle. Top it all off by sticking two mini musk sticks into each cupcake like straws in a milkshake and enjoy!

Additional Information:

-          Musk flavouring can be found in specialty cake stores and is a must in this recipe! The musk adds something extra and is the key to my irresistible vanilla cupcakes. ;)

 

Gluten-Free Carrot Cake Cupcakes: with Cinnamon Cream Cheese Frosting

Gluten-Free Carrot Cake Cupcakes

With Cinnamon Cream Cheese Frosting

Gluten free and just like the real deal! Your friends won’t even realise these absolutely delicious treats are gluten-free.

 

Total time required: 1 – 1 ½ hours

Ingredients:

¾ cup extra virgin olive oil

2 large eggs

1 tsp vanilla extract

½ cup sultanas

½ cup slivered/flaked almonds

1 ½ cups grated carrot

1 ½ tsp baking powder

¾ cup sugar

1 cup gluten free self-raising flour (sifted)

¾ tsp ground cinnamon

¼ tsp ground nutmeg

Optional White Chocolate Buttercream Frosting:

2 tbsp cream cheese (the spreadable kind, not the cooking kind)

½ tsp vanilla extract

3 tsp margarine

¾ - 1 cup pure icing sugar

¼ tsp ground cinnamon, extra to garnish

A small handful of flaked almonds to garnish

Cooking Instructions:

1)      Preheat oven at 150°C (non-fan force). Prepare one cupcake tin with patties/liners and set aside.

2)      In a medium size bowl beat oil, vanilla extract and sugar with an electric beater until well combined.

3)      Add the eggs and beat until light and creamy in appearance.

4)      Place the sultanas, almonds and grated carrot in the bowl and stir through the liquid mix.

5)      Add the gluten free self-raising flour, baking powder, cinnamon and nutmeg and stir until well combined.

6)      Spoon the mix into the cupcake tins, leaving about ½ to 1 cm unfilled at top. Place in the oven and bake for 20-30 minutes or until they are a deep golden on top and a skewer inserted into the center of the cupcakes comes out clean.

7)      Remove from oven and place individual cupcakes on a wire rack to cool.

Cinnamon Cream Cheese Frosting:

1)      In a small bowl place spreadable cream cheese, margarine, vanilla extract and cinnamon then beat with an electric beater until combined,

2)      Add the pure icing sugar and beat until well combined.

3)      Using a knife, spread generously over the cupcakes.

4)      Garnish with extra cinnamon and almond flakes.

5)      Enjoy!

Buttercream Frosting

Every cupcake needs the perfect icing and nothing suits plain vanilla cupcakes more than Buttercream Frosting! And my special frosting will have all your guests begging for more and for your recipe!

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Time Required: 10 minutes

Ingredients:

185g butter

2 1/4 cups soft icing sugar

1 tbsp milk

Musk flavouring (to taste)

Food colouring

Method:

1)      Place the butter in a medium-large bowl and beat with an electric beater for 2 minutes on medium, until pale.

2)      Add the icing sugar and beat until combined and fluffy. If you find that it does not mix as well when added all at once simply add it in small increments, beating after each addition.

3)      Add the milk and beat once more. If the frosting is still too thick feel free to add more milk until you are satisfied with its consistency. If it is too liquid-y, add more icing sugar.

4)      Using an eye dropper, add a few drops (3-5) of musk flavouring and beat well. This part is completely dependent on your tastes and on if you want an obvious musk flavour or just a subtle hint.

5)      Add food colouring if desired.

6)      Ice your cupcakes and enjoy!

Additional Information:

-          This works best if the butter is at room temperature but not warmed in the microwave. Unless you’re using margarine which can be cooler.

-          Musk flavouring can be found in specialty cake stores and is a must in this recipe! The musk adds something extra and is the key to my irresistible vanilla cupcakes. ;)