Cranberry & Vanilla Cupcakes - Gluten Free! by Hansells Recipes
Cakes and Tarts
Serves: 8
Ingredients:
1 egg
1/2 cup sugar
1 teaspoon vanilla essence
50g butter
1/2 cup rice flour
1 cup tapioca flour
2 teaspoons Hansells Baking Powder
50ml milk
1 cup dried cranberries
Method:
Beat the egg and sugar together until light and fluffy. Beat in the vanilla. Melt the butter and beat into the egg mixture until well combined.
Sift the rice and tapioca flours and baking powder into the egg mixture and mix until almost combined before adding the milk and cranberries. Mix to combine.
Three-quarter fill paper cases with the mixture.
Bake at 180°C for 15 – 20 minutes or until the cakes spring back when lightly touched.
When cold, ice with icing made with gluten free icing sugar.
MAKES 8
VARIATION
Date and Ginger Cupcakes
Sift 2 teaspoons of ground ginger with the dry ingredients. Replace cranberries with chopped dates.
