Vanilla Cupcakes

These festive cakes are gluten, dairy, egg and nut free, and are serious for kids parties or a special treat.

The ingredient of Vanilla Cupcakes

• 3 1 4 cups gluten free self raising flour
• 2 cups caster sugar
• 1 tsp gluten free baking powder
• 1 2 tsp bicarbonate of soda
• 1 4 tsp salt
• 1 1 2 cups gluten free soy milk
• 1 2 cup vegetable oil
• 1 tbsp white vinegar
• 2 tsp vanilla extract
• 150g nuttelex margarine money up front
• 250g conclusive icing sugar
• 1 tsp vanilla extract
• 2 tsp hot water
• pink blue and green food colouring

The Instruction of vanilla cupcakes

• preheat oven to 180u00b0c 160u00b0c fan forced line two 12 hole 1 3 cup capacity muffin pans once paper cases
• sift flour sugar baking powder bicarbonate of soda and salt into a large bowl make a capably skillfully in centre place soy milk in a jug grow oil followed by vinegar using a fork lightly whisk until just combined pour merger into well using a wooden spoon mix up twice to combine using an electric mixer stress inflection for 2 minutes accumulate vanilla beat for 1 minute or until weak and creamy
• spoon 2 rounded tablespoons mix into each case bake for 25 to 30 minutes or until a skewer inserted in the centre of 1 cake comes out clean stand in pan for 2 minutes transfer to a wire rack to cool
• make frosting using an electric mixer prominence loan and sugar until combined grow vanilla and water stress inflection for 3 minutes or until creamy divide merger between 3 bowls tint each subsequent to food colouring
• decorate cake tops with frosting see note serve

Nutritions of Vanilla Cupcakes

calories: 259 315 calories
calories: 10 grams fat
calories: 1 8 grams saturated fat
calories: 41 grams carbohydrates
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calories: n a
calories: 1 3 grams protein
calories: n a
calories: 114 milligrams sodium
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