What better way to introduce yourself to your new flatmates (or say hello to old friends) than with a batch of homemade cupcakes? This recipe is gluten free and vegan so everyone can enjoy them!
Prep time: 20 minutes.
Cooking time: 20 minutes.
Skill level: ★ ★ ☆☆☆
For the cupcakes:
- 400g gluten free self-raising flour
- 1 tsp bicarbonate of soda
- 250g caster sugar
- 100ml vegetable oil
- 400ml milk alternative (note: oat milk is not gluten free!)
- 3 tbsp golden syrup
- 1 tsp vanilla extract
For the icing:
- 250g icing sugar
- 125g butter alternative
- Food colouring/flavouring of your choice
Step one: Preheat oven to 180°C/160°C Fan/Gas mark 4. Line a cupcake tin with 12 paper cases.
Step two: Weigh the dry ingredients (flour, bicarb and sugar) into a bowl. In another bowl, mix the wet ingredients together (oil, milk, syrup and vanilla).
Step three: Pour the wet ingredients into the dry. Mix thoroughly until smooth. Don’t worry if the mixture seems a bit thin.
Step four: It’s easier to pour the mix into the cases than to spoon it. Using a large jug, fill each case three quarters full.
Step five: Bake in the oven for 20 minutes, or until the tops are golden brown. Leave to cool.
Step six: While the cupcakes cool, make the icing. Sieve the icing sugar so there are no lumps. Add in the butter alternative and mix. Once smooth, add your food colouring and flavouring.
Step seven: Once the cupcakes are cool to the touch, spread the icing on with a knife (or use a piping bag for a more professional look). Share and enjoy!
Featured Image Credit: Ciara Tait/Brig