Ingredients

The following ingredients have 4 Servings
  • 200 g plain gluten free flour blend (eg. Gluten Free Alchemist Mix A – See NOTES)
  • 1½ tsp baking powder (gluten free)
  • ½ tsp bicarbonate of soda ((baking soda))
  • 1 tsp xanthan gum
  • ¼ tsp fine sea salt
  • 115 g ground almonds ((almond meal) )
  • 190 ml/g milk (dairy free if required )
  • 1 tbsp white wine vinegar (or lemon juice)
  • 100 g unsalted butter or dairy free alternative (softened)
  • 265 g caster sugar (fine sugar)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1½ tsp orange extract
  • 1 medium orange (zest only) (finely grated)

Instruction

  • Line a large cupcake tin (minimum 12 hole) with cupcake cases.
  • Pre-heat the oven to 180 C/350 F/Gas 4.
  • Weigh and thoroughly mix together the flour, baking powder, bicarbonate of soda, xanthan gum, salt and almonds. (TIP: weigh into an airtight container and shake vigorously). Set aside.
  • Pour the milk and vinegar into a jug and stir. Set aside. (The liquid becomes clumpy making 'buttermilk').
  • Use an electric whisk to cream together the butter and sugar until light, pale and fluffy.
  • Gradually add the egg a little at a time and beat thoroughly between each addition until fully amalgamated.
  • Add and beat in the vanilla and orange extracts and orange zest.
  • Gently fold in about a third of the milk mix followed by a third of the flour mix and repeat in thirds until all the dry mix and liquid have been just incorporated into the cake batter. Be careful not to over-mix.
  • Spoon the cake batter into the cupcake cases (about two-thirds full) and smooth the surface.
  • Bake for about 20 minutes (dependent on the size of the cupcakes) until well risen, the top springs back to the touch and a skewer/toothpick inserted comes out more or less clean.
  • Remove from the oven and leave in the tins for about 10 minutes before transferring to a wire rack to cool completely.
  • When completely cold, core and fill and/or decorate as preferred.