Gluten-free vanilla cupcakes

Step 1

Preheat the oven to 180C/160C Fan/Gas 4 and line a 12-hole cupcake tin with cases.

Step 2

To make the sponge, mix all the ingredients together in a large mixing bowl with an electric handheld mixer until well combined. This should take 1–2 minutes.

Step 3

Divide the mixture between the cases so that each is around two-thirds full.

Step 4

Bake for 22 minutes or until just cooked through. To check if the cupcakes are cooked, insert a skewer into one and if it comes out clean, they are done.

Step 5

Leave the cupcakes to cool completely on a cooling rack.

Step 6

To make the buttercream, beat the butter until light and fluffy, then add the icing sugar gradually, mixing between each addition. Mix in the vanilla extract and, if it seems a little thick for piping, mix in a couple of teaspoons of milk.

Step 7

Spoon the buttercream into a piping bag fitted with a closed star nozzle, then pipe your buttercream onto the cooled cupcakes. If you don't want to pipe it, you can spoon it on top instead.

Step 8

Decorate with colourful sprinkles.