You wouldn’t even know these little cakes are gluten free. Great for a work morning tea or kids birthday party.
125g butter, softened
¾ cup caster sugar
1 tsp vanilla essence
3 eggs, size 7
1½ cups Edmonds gluten free self raising flour
½ cup milk
1. Preheat the oven to 160˚C. Line a 12-hole patty tin or muffin tin with paper cupcake cases.
2. Cream the butter and sugar together until light and fluffy. Add the vanilla and the eggs, one at a time, beating well after each addition.
3. Sift the flour and fold gently into the creamed mixture. Lastly stir in the milk, making sure not to over-mix. Spoon the mixture into the paper cases.
4. Bake for 20 minutes or until the cakes spring back when lightly touched. Place on a wire rack to cool and then ice and decorate as you wish.