Step 1: Pre-heat the oven to 190°C/ 170°C fan oven/ Gas mark 5. Line a 12 hole muffin tray with Muffin Cases.
Step 2: In a bowl cream together the butter and sugar using a free stand mixer or by hand.
Step 3: Mix in the eggs and Vanilla Extract until smooth. Sieve the flour and Baking Powder on top and fold into the mixture.
Step 4: Once all combined divide the mixture between the Muffin cases and place in the oven. Bake the Cupcakes for 20-25 minutes until lightly golden and a skewer inserted into the centre comes out clean. Remove from the oven and cool in the tray for 10 minutes then place on cooling rack to cool completely.
Step 5: Once the cupcakes have cooled, place the Buttercream into a piping bag fitted with a star nozzle. Pipe the buttercream onto the cupcakes building up the buttercream swirl.
Step 6: Sprinkle the cupcakes with the Unicorn Confetti and you are ready to serve your Gluten Free Cupcakes!
1 serving = 62g
|Per Serving||Per 100 g / ml|
|Fat||18.10 g||19.68 g|
|Carbohydrate||47.88 g||52.04 g|
|Protein||2.50 g||2.71 g|
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