Wed, 21 March 2018
RECIPE
Makes 12
75g (3oz) tapioca flour
15g (½oz) teff flour
115g (4½oz) corn flour
125g (5oz) potato flour
¼ teaspoon salt
4 teaspoons GF baking powder
¾ teaspoon guar gum
200g (8oz) butter/margarine, at room temperature
300g (12oz) caster sugar
3 large eggs
1½ teaspoons vanilla extract
390ml (13floz) warm milk
To decorate
150g (6oz) butter/margarine at room temperature
300g (12oz) icing sugar, sieved
½ teaspoon vanilla extract
Red and green natural food colouring
12 fluffy Easter chicks or mini chocolate eggs (make sure they are gluten free please!)
Preheat the oven to Gas Mark 5/190°C/375°F. Line a twelve-hole queen cake tin with paper cases.
Sieve together the flours, salt, baking powder and gum and set aside.
Cream the butter/margarine and sugar until light and fluffy with a hand-held electric mixer.
In a small bowl, beat the eggs lightly with the vanilla and add to the butter mixture gradually, beating between each addition.
Add the flour mixture three tablespoons at a time and fold in between additions.
Add the milk to the bowl, mixing thoroughly.
Divide the mixture evenly between the paper cases.
Bake in the centre of the preheated oven until golden brown and an inserted skewer comes out dry. Remove from the oven and cool on a wire rack.
To decorate Cut the butter/margarine into small cubes and place in medium bowl with the icing sugar. Mix with an electric hand-held mixer until fully blended. Add the vanilla extract and beat again.
Divide the mixture between two bowls, adding 23 drops of red food colouring to the first bowl and green colouring to the second bowl. Stir them well, until you achieve a pale pink and pale green colour.
Fill a piping bag with pale pink buttercream and pipe onto half of the cupcakes using a wide star nozzle.
