Teff Vanilla Cupcakes
Ingredients
150 g Teff flour*
1 tsp Baking powder
125 g Caster sugar
125 g Butter
2 Eggs
15 g Vanilla extract
150 g Milk
This recipe makes 12 cupcakes
*Teff flour - there are a number of brands & varieties of Teff available.
I used a Vanilla buttercream icing on this cake using 125 g of butter with 250 g of icing sugar. Next time I make this cake/cupcakes I might use a cinnamon buttercream or coffee buttercream or butterscotch buttercream - whatever takes my fancy.
Methods
Turn oven on to 170 C.
Line a muffin tray with patty cake papers.
Soften butter either gently in the microwave or by leaving it at room temperature for a while.
If your eggs are stored in the fridge warm them by putting them into a container with hot tap water. Don't worry they will not cook provided your tap water is not hotter than ~55 C.
Warm the milk a little by bringing it to room temperature or gently heating in a microwave.
Sift together the flour & baking powder.
Cream the butter & sugar. Scrape down the sides & continue to beat the mixture.
Add the vanilla extract & continue to beat the mixture.
Add an egg to the creamed mixture & beat to combine. Scrape down the sides.
Add in half of the flour, mix to combine. Then add in the remaining egg.
Add in the rest of the flour & beat until the mixture is uniform.
Pour in ~1/3 of the milk & mix to combine. When uniform add in another third, mix this in & then the final third.
Transfer mixture to the 12 patty cake papers (this mixture won't pour) & transfer to the oven.
Bake for ~17 mins at 170 C. The actual time will vary depending on your oven. Gently press the top of one of the cupcakes - if the cake springs back they are ready.
Allow them to cool for ~5 mins before taking them out of the muffin tin.
Allow the cupcakes to completely cool before icing them. Top with gluten free sprinkles.
Enjoy!