Ingredients
For cupcakes
- 110g softened butter
- 110g caster sugar
- 3 large eggs
- ½ tablespoon vanilla extract
- 65g self-raising gluten free flour
- 14g tapioca flour
- 3 teaspoons dark cocoa powder
- 1/3 teaspoon fine table salt
- 80ml almond milk
For decorating
- edible gold spray
- forget-me-not flowers
- 250 g unsalted softened butter
- 300 g icing sugar
- 1 teaspoon vanilla extract
- Approx. 1-2 tbsp milk
Method
Heat oven to 180°C.
Beat the softened butter and caster sugar together until pale and fluffy then whisk in eggs, one at a time, scraping down the sides of the bowl after each addition. Sieve flours and salt. Fold them into egg and sugar, together with the vanilla extract and half the almond milk. Add the rest and mix gently to incorporate completely. The batter should slip off the spatula somewhat easily.
Line cupcake tin with cases and pour batter to fill two thirds of the cases. Bake for 15-20 min, or until they pass the toothpick test. Remove from oven and leave to cool completely on a wire rack.
Place last 4 ingredients in a bowl and beat until smooth. Pipe on cold cupcakes and spray a few puffs of edible gold on to cover most of the frosting. Decorate with forget-me-nots.
Enjoy!