Step 1

Preheat the oven to 180C (fan).

Step 2

If you have a food processor, combine all the cake ingredients in the blender bowl and whizz until you have a smooth cake mix. Not to worry if you don't have a blender - this gluten free cupcake recipe can be made just as well using human power! In a large bowl, cream the butter and the sugar until smooth. Then add the eggs one at a time, combining well after each, then add the vanilla and stir through. Finally, sift in the flour, baking powder and xanthan gum and mix for a few minutes until everything is perfectly smooth.

Step 3

Line a cupcake or muffin tray with cupcake cases. Divide the gluten free cupcake mixture between the cases, so that each is filled to about 2/3 of the way up the case.

Step 4

Bake for approximately 20 minutes, until your cake tester comes out clean from the centre of your test cupcake.

Step 5

Gently take the gluten free cupcakes out of the tray and onto a wire cooling rack. Leave to cool completely.

Step 6

Once the cakes have cooled entirely, you can go ahead and ice with a topping of your choice. Ready-made caramel is a brilliant easy cheat topping, or if you want to use buttercream follow the step below.

Step 7

To make the vanilla buttercream, simply beat the butter in a bowl or stand mixer until pale and smooth. Then add the sifted icing sugar and the vanilla. Mix well until smooth and fluffy. Add the milk and beat again until you have a nice consistency for piping/spreading. Use a small palette knife to spread the buttercream on top of the cooled gluten free cupcakes, or piping bag if you prefer. Then finish with any other toppings you fancy!