Vanilla Ice Cream cupcake

Vanilla 'ice cream' cupcakes - Gluten free

Prep time: 

Cook time: 

Total time: 

Serves: 12

Obviously substitute flour if you don't need these to be gluten free. I use an all in one method here using either a food processor or a mixer but these can be made in the traditional way too.
  • Cakes
  • 125g gluten free self raising flour
  • 125g caster sugar
  • 125 g soft butter or Stork
  • 1 teaspoon g/f baking powder
  • 2 large eggs
  • ½ teaspoon vanilla extract or vanilla paste
  • 4 tablespoons milk
  • Decoration
  • 180g soft butter
  • 360g icing sugar
  • 1 teaspoon vanilla paste
  • Few drops of warm water if necessary
  • 6 '99' flakes cut in half
  • Gluten free sprinkles
  1. Preheat the oven to 200ºC/gas mark 6
  2. Put all the cake ingredients except the milk into the mixer and mix until smooth.
  3. Add the milk and mix again.
  4. Fill 12 cupcake cases with the mixture.
  5. Bake for 15-20 minutes until golden. I use a skewer to test they are cooked too.
  6. Leave to cool for 5 minutes
  7. Finish cooling on a wire rack.
  8. To make the icing mix the butter, icing sugar and vanilla paste either by hand or mixer (beware using a mixer that you may end up looking like a snowman if you're not careful)
  9. Add water a few drops at a time if you think the mixture is too thick. You can also use milk but I prefer water.
  10. Using a piping bag and nozzle decorate each cake with the buttercream finishing with a peak as you would have with a Mr Whippy ice cream.
  11. Finish off with a flake and some sprinkles.
  12. Eat

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2 thoughts on “Vanilla ‘ice cream’ cupcakes – Gluten free

  1. These look gorgeous, will be trying x

    Posted on March 7, 2013 at 9:13 pm
    1. Thank you, so easy too. X

      Posted on March 8, 2013 at 12:39 pm