There is no need to feel left out of delicious treats because you follow a wheat-free (gluten free) diet. Relish in your cup cakes and enjoy decorating with rose petals or indulge in the chocolate and rainbow strands cake toppings!
Wheat Free Vanilla Cup Cakes with Rose Icing Recipe
There is no need to feel left out of delicious treats because you follow a wheat-free (gluten free) diet. Relish...
Ingredients
| 3oz | rice flour sieved |
| 2 oz | potato flour |
| 1 oz | tapioca flour |
| 6 oz | granulated sugar |
| 6 oz | soft margarine |
| 3 | eggs |
| 1/2 tsp | xanthan gum |
| 1 tspn | Steenbergs baking powder - gluten free |
| 1 tspn | Steenbergs organic vanilla extract (optional) |
| cake cases |
For the icing
| 3 oz | butter or margarine, softened |
| 6oz | icing sugar (sieved) |
| 1 tbs | milk |
| 1 tbsn | Steenbergs organic rose water |
Method
- Preheat oven to 180oC. Line 12 muffin or Yorkshire Pudding tins with cake cases.
- Mix butter, sugar, flour, baking powder and eggs in a food processor for 2 -3 minutes.
- Add the vanilla extract and mix.
- Divide the mixture between the cake cases. Bake for 20 minutes or until evenly golden and springy to the touch of a finger.
- Leave for 5 minutes then move to a wire rack to cool.
- To make the icing, mix the butter and icing sugar together with the rose water and milk. Add icing sugar to obtain the desired consistency - for spreading or piping.
- When the cup cakes are cook, add the icing and then whatever decoration takes your fancy!
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