I am on a journey of baking discovery since going gluten free for my own health and my sons. What started off with a series of horrific, flat, burnt cakes, iced hot and sweaty....is now a wonderful collection of muffins, cupcakes and scones that family and guests alike enjoy!
Cream together 150g butter, vanilla and sugar until light and fluffy
add eggs one at a time, then milk and beat until smooth
add in sieved flour & baking powder and beat until well combined
Put evenly into cupcake cases and cook in a preheated oven at 190C/170C Fan for 12-16mins.
Check with a cocktail stick to see if it comes out clear after 12 mins, cook for another 4mins or further if required.
Remove from oven and allow to cool on a rack
Meanwhile, whip or whisk remaining butter, slowly adding in icing sugar a little bit at a time until combined.
quickly add and whisk in 1 to 2 tablespoons of boiling water until the consistency is lovely and soft but still makes nice peaks for icing.
Once cool, pipe or smear icing onto cupcakes and top with fresh fruit.
For an exciting touch sprinkle with glitter!
Being gluten free it's best to remove from the fridge 25 mins before serving ad the sponge softens, as does the icing.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.