Using good quality large eggs is the secret key to making light and fluffy cupcakes that are gluten-free. These cupcakes use glutinous flour and have a lovely soft texture. This Easter season, there’s no missing out for those who are gluten-free!
Gluten Free Easter Cupcakes
Recipe by Cecilia Tian @ultimateomnoms
Cupcakes
240g glutinous rice flour
2 teaspoons baking powder
Pinch of salt
60g coconut milk or any milk
60g oil
1 teaspoon vanilla extract
8 Otaika Valley Free Range Eggs
220g caster sugar
Chocolate Nest
200g vermicelli
2 tablespoons oil
120g dark chocolate
INGREDIENTS
Cupcakes
In a medium bowl, whisk together the dry ingredients: glutinous rice flour, baking powder and salt.
In another bowl, mix together the wet ingredients: milk, oil and vanilla extract.
Using an electric whisk, whisk the eggs and sugar until pale and thick. It should be at the ribbon stage. To test this, lift the whisk and the batter should fall back in ‘ribbon’ trails, remaining on top of the batter for a few seconds before disappearing into the batter.
Gradually and gently fold the dry ingredients into the egg mixture. Some of the air will deflate from the eggs but it is more important that no streaks of flour remain.
In the same way, fold the wet ingredients into the batter.
Pour the batter into the prepared cupcake tins.
Bake at 180°C for 25 minutes.
Rest for 10 minutes before transferring the cupcakes to a cooling rack.
Chocolate Nest
Line a cupcake tin with Glad Wrap.
Break the vermicelli into smaller strands with your hands.
Pan fry the vermicelli for a few minutes.
Transfer to a plate lined with a paper towl to absorb any excess oil.
Melt the chocolate in the microwave or over the stove.
Pour the vermicelli into the melted chocolate and coat completely.
Gently press the vermicelli into lined cupcake tins to create a nest shape.
Chill in the fridge for at least 30 minutes.
Decorate with chocolate eggs or your favourite Easter decorations.
