Gluten Free Flower Cupcakes Recipe
Sometimes gluten free baking can be a bit of a lottery, so to make these flower cupcakes simple I have opted to use a pre-made vanilla cake mix. This ensures a perfect rise and taste every time. Plus gives you a bit of extra time to go wild with the decorations!
MAKES 12
TAKES 90 minutes
- Delicious Alchemy Vanilla Sponge Mix
- 3 large eggs
- 180g soft unsalted butter or dairy free alternative
- 20ml water
- 1 vanilla pod
- Salted caramel sauce (I used a pre-made one)
Icing
- 250g icing sugar, sifted
- 80g unsalted butter (at room temperature)
- 25ml whole milk
- Vanilla extract (a couple of drops or to taste)
Flowers
- 1 large bag mini marshmallows
- Coloured Sugar (I used the sprinkles that come in a divided container)
- Ziploc baggies
Preheat the oven to 180oc/160oc fan and line a cupcake tin with 12 paper cases
Place the vanilla cake mix, soft butter (or dairy free alternative), eggs and water into a large bowl, and beat together with an electric whisk for 15 seconds. Stop, scrape down the bowl and mix for a further 10 seconds
Divide the mixture between the cupcake cases. Bake for 18-20 minutes until risen and springy to the touch
Remove from the oven and allow to cool. Once cooled, use a slated nozzle to pipe the centre into the cake
Icing
Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed
Turn the mixer down to slow speed
Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time
Once all the milk has been incorporated, turn the mixer up to high speed
Continue beating until the frosting is light and fluffy, at least 5 minutes
The longer the frosting is beaten, the fluffier and lighter it becomes
Frost each cooled cupcake with some frosting
Flowers
Cut each marshmallow in half diagonally and divide them into plastic bags for as many colours as you want to do
Pour some sprinkles in each bag and shake until coated – the sugar will only stick to the part that you cut
For the giant flower, starting with the outside, place a ring of marshmallows all around the cupcake. Do a few rings of marshmallows until the entire cupcake is covered
The other cakes were just variations of this, and I piped tiny chocolate centres into each