Sprinkle Birthday Cake Cupcakes With Vanilla Frosting (Gluten Free)

  1. Preheat your oven to 180C (350F) and line two 12-hole cupcake tins with papers for 15 cupcakes.
  2. In a medium bowl whisk together brown rice flour, sorghum flour, white rice flour, baking powder, and salt.
  3. In the bowl of standmixer fitted with the paddle attachment (or in a large bowl using a handheld mixer) beat the butter and sugar until light and fluffy, about 3 minutes.
  4. Add eggs one at a time and mix until fully incorporated. Scrape down the sides of the bowl between additions.
  5. Add vanilla extract and almond essence and beat in.
  6. Add flour in two parts alternating with the yoghurt. After each addition mix until just combined.
  7. Use a wooden spoon to mix in sprinkles.
  8. Spoon batter into cupcake liners fill only two-thirds of the way to avoid spill-over.
  9. Bake for 15-20 minutes or until the tops spring back when lightly touched.
  10. Remove cupcakes from the oven and allow to cool before frosting.
  11. To make the frosting place the butter in the bowl of a standmixer fitted with the paddle attachment (or in a large bowl using a handheld mixer) and beat until light in colour and creamy, about 2 minutes.
  12. Add icing sugar, vanilla extract, almond essence and milk and beat until light and fluffy, about 3 minutes.
  13. Fit a piping bag with your choice of decorating tip, spoon frosting into bag and decorate with sprinkles, if desired.

brown rice flour, sorghum flour, white rice flour, baking powder, salt, butter, caster sugar, eggs, vanilla, almond essence, natural, sprinkles, butter, icing sugar, vanilla, almond essence, milk, sprinkles

Taken from www.yummly.com/recipe/Sprinkle-Birthday-Cake-Cupcakes-with-Vanilla-Frosting-_gluten-free_-1211124 (may not work)

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