Teff Vanilla Cupcakes


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. 



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.