Gluten free cupcakes

Cupcakes

Tucking in to a light and delicate sponge cupcake elaborately decorated with a cremy buttercream topping and edible wafer roses aaah you would think I was dreaming...but no. This is in fact totally gluten free. Yes that right gluten-free.

I topped them off with a light and airy butter cream topping and wafer roses

I couldn't make them without my electric mixer. For this recipe I strongly recommend it. While it is possible to do it by hand I haven't been able to replicate the same light and airy sponge.

Anyway, enough of my chit chat here's the recipe:

Makes 12 muffin size cakes

100g caster

100g margarine, room temperature if possible (dairy free if possible- I use vitalite)

2 eggs

100g gluten free flour (I like doves farm the best)

For the topping

250g unsalted butter, room temperature for best results

500g icing sugar

a splash of vanilla essence (I strongly recommend the good stuff like Nielsen messey Vanilla extract as the cheaper stuff just dosen't seem to have the same taste)

1 teaspoon of milk

1. Beat the margarine on a low speed until its soft.

2. Add the sugar and beat together until well combined.

3. Add the first egg and beat until its totlly combined.

4. Add half of the flour and carefully fold in.

5. repeat steps 4 and 5.

6. Spoon into cases. They should be about 3/4 full

7.Bake for about 40 minutes. They should look slightly golden and shouldn't sizzle when they come out from the oven. Allow to cool completely before applying the buttercream.

8. For the buttercream put the butter and icing sugar into a food processor and process on a really low setting. (I've tried full power straight away and I promise it doesn't go well-it's kind of like a flour explosion) Gradually increase the speed unil it's totally combined. Once it's really smooth add the vanilla essence and blend for a few more seconds.

9. Add the milk for a little extra creaminess and voila! stage 1 is complete.