Gluten-Free White Wine Cupcakes
Gluten-Free White Wine Cupcakes is a lightly sweet cupcake Additionally, pipe on your favourite whipped cream recipe! Drizzle some chocolate syrup and top it off colourful sprinkles!
Bake this for your friends for your tea time and for sure they will ask for more!
- 2 cups of sugar
- 4 eggs
- 1 cup of vegetable oil
- 1 cup dry white wine
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
Preheat your oven to 175 degrees Celsius. Line two standard muffin tin with cupcake liners. Set aside and we can move on to making the batter.
Grab a medium bowl and sift together the flour, salt and baking powder. Using a stand mixer fitted with a paddle attachment, beat the sugar and eggs on a medium speed until incorporated. It should be roughly around 30 seconds. Furthermore, remember not to overbeat or under beat the batter. Reduce the speed to low and add oil, wine, dry ingredients and the vanilla extract. Increase the speed to medium and beat until well combined about 1-2 minutes. Additionally, at this stage, you can add food colouring of your choice to make colourful cupcakes!
Pour batter into the prepared muffin tins. Place 1 pan on the middle rack and bake for about 20-25 minutes. Insert a toothpick in the middle to check if it is done. If it comes out clean, it is done if not bake for another 5 minutes. Once baked, remove the cupcakes from pan and allow to cool completely on a wire rack. Once it is completely cool, you can frost the cupcakes generously with your whipped cream. Sprinkle some nuts or colourful sprinkles to finish it off.
! Happy Trying !