Makes: 12 Cupcakes

Prep time: 30 minutes

Bake time: 15 minutes

Have a celebration coming up on the calendar? You guest list will be stunned with the most beautiful, fluffy, moist party cupcakes they have ever feasted their eyes on.

These cupcakes are vanilla infused, tripling down on the flavour. The fun is the icing on the cake –  the most beautiful, light and fluffy Swiss Meringue Buttercream, topped with natural sprinkles. 

They’re perfect for birthdays, celebrations, holidays, or any time you’re craving something sweet! Being completely gluten free, these cupcakes will be a true crowd pleaser that everyone at the party can enjoy.

If you try this recipe, let us know how it goes ! Don’t forget to tag @nodoathome on Instagram. Cheers, besties!

Let us show you how it’s done!

INGREDIENTS

• 120ml (1/2 cup) light olive oil
• 2 tsp vanilla extract
• 2 free range eggs
• 120ml (1/2 cup) full cream milk
• 140g (1/2 cup) raw caster sugar
• 180g Nodo Plain Flour
• 1.5 tsp baking powder
• 1/4tsp salt
• Natural, gluten free sprinkles

For the Swiss Meringue Buttercream Icing

• 90-100g egg whites (roughly 3 eggs)
• 200g caster sugar
• 225g butter, softened
• 1 tsp vanilla extract (optional)
• Natural sprinkles

METHOD

1. Preheat oven to 180ºC, fan forced and line a cupcake pan with 12 paper liners.
2. Using a mixer or hand beater, whisk oil and sugar for 1 minute straight.
3. Add eggs and vanilla, whisk just to combine.
4. Fold through flour, baking powder and salt until just combined. 
5. Fold in milk and mix until silky smooth. 
6. Spoon mixture into prepared cupcake pan until 3/4 full. Be careful not to overfill.
7. Bake for 16 minutes or when the cupcakes are lightly browned.
8. Transfer cupcakes to a wire rack to cool. 
9. Meanwhile move onto the buttercream icing. 

Swiss Meringue Buttercream Icing

1. Hand whisk together egg whites and sugar in a mixing bowl.
2. Place bowl over pot of simmering water. Water should not be touching the base of the bowl. 
3. Whisk the mixture until the sugar crystals have dissolved completely - mixture will be warm. Remove from the heat.
4. Whisk sugar mixture on highest speed with a mixture for 10 minutes. Leave to cool for 5-10 minutes or your butter will melt.
5. Slowly add the butter in pieces and whisk until fully incorporated. Add vanilla extract if using. Your icing should be light, smooth and fluffy.

To Assemble

1. Carefully put your buttercream icing into a piping bag.
2. Pour natural sprinkles onto a plate.
3. Pipe icing on top of your cooled cupcakes, followed by dipping the cupcake into the sprinkles, upside down.
4. Place topped cupcake on a plate. These cupcakes can be stored in an airtight container. Best enjoyed within 1-3 days.
5. Best enjoyed with family and friends! 

BAKE ALONG