This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

This recipes makes 12 cupcakes.   

Ingredients

Cupcake

195 g Bakers' Magic Gluten free flour

63 g Maize starch

175 g Warm milk

25 g Brown sugar

1 tsp Yeast (dried)

115 g Butter

1/2 tsp Salt

1 Egg

 

Maize starch = Cornflour from maize/corn and potato starch is sometimes labelled as potato flour. For more information go to Maize starch vs Cornflour.

 

Custard

50 g Custard powder (gluten free)

50 g Sugar

450 g Milk

 

Cinnamon Sugar

Cinnamon

Caster sugar

 

 

Method

Make custard according to the manufacturer's instructions. Alternatively you could make a custard from scratch using the recipe in Vanilla Slice. Allow the custard to cool (it doesn't have to be cold). 

Pre-incubate Yeast

Warm the milk slightly (stove top or microwave) & add in the sugar. Test a little of the milk on the inside of your arm - if you can feel it the milk is probably too hot. 

Pre-incubate the yeast at room temperature for approximately 5 - 8 mins in the warm milk containing the sugar. Stir the mixture to dissolve the sugar & disperse the yeast. This gives the yeast a readily available food source & they can "revive" in a relatively undisturbed environment. After the allocated time the surface of the yeast mixture should be slightly frothy. This indicates the yeast are viable. 

If the yeast mixture has a slightly frothy top or you can see bubbles proceed with dough making.

Thermomix

Place all ingredients in the TM bowl (including pre-incubated yeast). 

Mix @ 37o C for 2.5 mins at speed 4.

Ensure all ingredients are incorporated. If not, scrape down the sides and briefly mix again.

Stand Mixer

Place all ingredients into the mixing bowl (including pre-incubated yeast). 

Combine ingredients using the flat beater until a uniform consistency is achieved. You may need to stop the mixer and scrap down the sides. 

Both

Turn oven on to 180 C.

Transfer dough to a piping bag fitted with a size 9 star nozzle.

Transfer custard to a piping bag fitted with a size 13 plain nozzle.

Put patty pans in to a muffin/cupcake tray.

Pipe a little swirl of the dough into the patty pan. Sprinkle the dough with a little of the cinnamon sugar.

Pipe a little of the custard on the top of the dough, then top with a swirl of dough. Sprinkle a little more cinnamon sugar on top.

Proof the cupcakes for ~15 mins in a warm place.

Bake in the oven for ~20 mins. Allow to cool slightly before eating.

Simply enjoy!