Gluten Free Anniversary Cupcakes

My boss is beautiful, talented...and can only eat gluten free food, so when she asked me to make some cupcakes for her daughter's first birthday I accepted the challenge.

I did my research and came across a simple recipe from goodtoknow.co.uk. I made my own vanilla, buttercream frosting and added some lemon zest and a drop of lemon juice for a tasty combination. They went down a treat, so much so that for her anniversary, my boss asked if i could repeat the effort and make some for her husband!

This time round it was plain vanilla buttercream frosting, some with a little pink added for that loving feeling! (See my pictures for the results.) Yum!

For the cupcakes
125g (4oz) butter, melted
125g (4oz) caster sugar
125g (4oz) gluten-free self-raising flour
2 medium eggs
3tbsp milk
Few drops of vanilla extract

I doubled this recipe to make sure I had plenty to go around!

Set the oven to gas mark 5 or 180°C.

To make the cupcakes: Pour the melted butter into a bowl and add sugar, flour, eggs, milk and vanilla extract. Beat the mixture, preferably with an electric hand whisk, to give a smooth batter which may appear a little runnier than a usual sponge-cake mixture. Spoon mixture into the paper cases in the bun tray. Bake cakes in the centre of oven for 18-20 mins, or until they've risen and are light golden. Remove tray from the oven and leave cakes to cool for a few minutes, then transfer to a wire rack to cool completely.