Ingredients
• 1 cup sorghum flour
• 1 cup tapioca flour
• ²⁄³ cup caster sugar
• 2 tsp gluten-free baking powder
• 1 tsp xanthan gum
• ½ tsp bicarbonate of soda
• 125g butter, melted, cooled
• ½ cup milk
• 2 eggs
• 2 tsp vanilla extract
• Gluten-free store-bought sugar flowers, to decorate
Icing
• 250g butter, at room temperature
• 2 cup gluten-free icing sugar, sifted
• 2 tsp vanilla extract
• 3 tsp milk
Method
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Preheat oven to 180°C. Line a 12-hole (¹⁄³-cup capacity) muffin tin with paper cases. Combine flours, sugar, baking powder, xanthan gum and bicarb of soda in a large bowl.
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Put butter, milk, eggs and vanilla in a large jug. Whisk to combine. Add butter mixture to flour mixture and stir until combined. Divide among paper cases. Bake for 20 minutes or until cooked through when tested with a skewer. Transfer cupcakes to a wire rack to cool.
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Meanwhile, to make icing, put butter, icing sugar, vanilla and milk in the small bowl of an electric mixer and whisk on medium, using whisk attachment, until light and fluffy.
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Spoon icing mixture into a piping bag fitted with a star-shaped nozzle. Pipe frosting onto cupcakes, then top each with a sugar flower or 2. Serve.
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