Vanilla cupcakes with pale pink vanilla buttercream. Super easy to make, but very impressive. Not to mention irresistible. I baked these in a Texas size muffin tin using large pastel candy striped cupcake papers. Hint: find the large papers in the Wilton section of your favorite department store. A quick dash of sparkling food glitter and voile! The perfect birthday cupcake for your priceless little princess.
Gluten Free Vanilla Cupcakes:
makes 12 standard cupcakes or 6 Texas size
1 1/4 cups Gluten Free All Purpose Flour*
2 tsp baking powder
1/2 tsp salt (scant)
3/4 cup sugar
1/4 cup butter, softened
3/4 cup milk
1 tsp vanilla
2 eggs
Preheat oven to 350 degrees. In a large bowl combine sugar, butter, eggs and vanilla and beat until smooth. In a small bowl combine flour, baking powder, and salt. Add flour mixture to wet ingredients alternating with the milk. Mix on medium speed for about 1-2 minutes. Fill 12 sprayed or paper lined muffin cups about 2/3 full. If using Texas size, fill 6 cups. Bake 20-25 minutes or until wooden pick inserted in center comes out clean. Bake Texas size 25-35 minutes. Remove from pan and cool on wire rack before frosting.
Vanilla Buttercream:
1/2 cup butter
1/2 tsp vanilla
1-2 TBS milk or half-and-half
2 cups powdered sugar
dash salt
paste food color if desired
Whip butter until fluffy. Add vanilla, milk, powdered sugar and salt. Whip again until fluffy and smooth. Frost cupcakes when cool to the touch. I used a pastry bag fitted with a Wilton 2D tip. Decorate with food glitter or pearl dragees.
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