Vanilla Bean Cupcakes

Ingredients:

For the cupcakes:

1/2 cup vegetable oil (or oil of choice)

160g granulated sugar

2 large eggs, room temperature

180g gluten free flour

1/4 tsp salt

1.75 tsp baking powder

1/2 cup milk (can be dairy free)

2 tsp vanilla extract

For the frosting:

1/2 cup butter (or Stork), room temperature

1 tsp vanilla extract

3 cups (360g) icing sugar

2 tbsp milk (can be dairy-free)

Method:

For the cupcakes:

1. Preheat the oven to 160C fan. Position the rack in centre of the oven. Line a cupcake pan with paper liners and set aside.

2. In a medium mixing bowl combine oil and sugar. Add the eggs and whisk with a hand mixer at medium speed for one minute. Add flour, salt, baking powder, milk, and vanilla extract. Whisk for a further minute at medium speed.

3. Spoon the batter evenly into the cupcake liners. Bake for 18-20 minutes or until the centers springs back when touched and cupcakes are very lightly browned.

4. Let the cupcakes cool in the pan for five minutes, before removing them and allowing to cool fully on a cooling rack.

   For the frosting:

5. In a medium mixing bowl, whisk together butter and vanilla extract until smooth and creamy.

6. Gradually add the icing sugar, one cup at a time, whisking well. Add 1 tbsp of milk in between each cup of sugar. Whisk until all ingredients are blended.

7. Beat in additional milk if needed to obtain the desired constancy.

8. Frost the cupcakes and enjoy!