Name: Gluten-free cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 175g unsalted butter softened; 175g caster sugar; 3 eggs; 125g gluten-free self-raising flour; 50g ground almonds; ¼ tsp gluten-free baking powder; ½ tsp almond or vanilla extract; 2 tbsp milk; 150g softened butter; 300g icing sugar; ½ tsp vanilla bean paste

A selection of gluten-free cupcakes on a cake stand

175g unsalted butter
softened
175g caster sugar
3 eggs
125g gluten-free self-raising flour
50g ground almonds
¼ tsp gluten-free baking powder
½ tsp almond or vanilla extract
2 tbsp milk

Buttercream

150g softened butter
300g icing sugar
½ tsp vanilla bean paste

Method

step 1
Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin or cupcake tin with paper cases. Beat the butter and sugar together using an electric whisk for a few minutes until pale and fluffy. Add the eggs, one at a time, beating well between each addition. Whisk in the flour, almonds, baking powder and almond or vanilla extract. Add the milk, if needed, until you have a batter that can fall off the spoon. Divide the batter between the cases and bake for 20-25 mins or until risen, golden and springy when pressed with a fingertip. Put on a wire rack and leave to cool completely.
step 2
For the buttercream, beat the butter, sugar and vanilla together with 1 tbsp of just-boiled water using an electric whisk until pale and fluffy. Spoon or pipe the buttercream over the cooled cupcakes. Keeps for up to three days in an airtight container.