Cupcakes sans gluten
Temps de préparation: 
Temps de cuisson: 
Temps total: 
Pour: 18 mini-cupcakes ou 12 cupcakes moyens
 
After a recipe from Living with CMPA

Prep time: 10mn
Cook time: 25mn

For 18 mini cupcakes
Ingredients
  • 110g unsalted butter at room temperature
  • 100g rice flour
  • 1 tablespoon gluten-free baking powder
  • 120g caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • icing of your choice (here my delicious buttercream rhubarb )
Instructions
  1. Preheat oven to 170°C and drop muffin paper cups in your mini-cupcake tin.
  2. Place the butter into in the bowl of a stand mixer (you can also use an electric hand mixer), and beat until creamy. Add remaining ingredients and mix until smooth.
  3. Pour in the mini-cupcake tin. Bake at 170°C for 15 minutes for mini cupcakes, count 25-30mn for normal cupcakes. Stick a toothpick in the center of a cupcake should come out dry.
  4. Allow to cool before decorating with the icing of your choice.
Recipe by Anne-Sophie Vidal - Fashion Cooking at https://www.fashioncooking.fr/2016/10/gluten-free-cupcakes/