1. Start by preheating your oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with large cupcake cases.
2. In the bowl of your stand mixer, cream together your baking spread and sugar until light, fluffy and pale in colour.
3. Add the eggs and vanilla bean paste, mixing on a low speed until fully combined.
Top Tip: If the mixture looks like it may be splitting or curdling, add a heaped tablespoon of your flour to bind it back together.
4. Sieve the gluten free flour and xanthan gum into the bowl and mix until combined. You can add a little plant- based milk to loosen to a dropping consistency, if needed.
5. Divide the mixture between your cases and bake at the top of the oven for 25-27 minutes (until the mixture stops ‘singing’).
6. Remove from the tin and place on a wire rack to cool completely.
7. While your cakes are cooling, make the buttercream. Begin by creaming your plant-based block ‘butter’ in the bowl of a stand mixer until it is pale and smooth. This may take a while, but the longer you leave it, the better.
10. Add in the icing sugar, a little at a time, ensuring each addition is fully incorporated before adding the next.
11. Finally, add the vanilla bean paste, and mix again until smooth.
12. Transfer your buttercream into a piping bag, fitted with an open star tip and pipe a rosette of buttercream onto each cupcake.
Here in the Kenwood Kids Club, we’ve made a lot of cupcakes – some as recently as two weeks ago. However, this week, we’re showing you how you can make some gluten-free AND dairy-free cupcakes, so that even more of you can enjoy baking along with Mr Baker. Why not try topping your Gluten- and Dairy-Free Cupcakes with your favourite sprinkle mix?