MINI GLUTEN FREE VANILLA CUPCAKES

INGREDIENTS FOR CUPCAKES
190g butter (softened)
3/4C sugar
1/2tsp vanilla extract
3 eggs
1 1/2C gluten free plain flour (I use White Wings)
1/2tbs gluten free baking powder
INGREDIENTS FOR ICING
250g butter (softened)
1C pure icing sugar
1tsp vanilla extract
Food colouring (I use pink!)
Persian fairy floss to decorate

METHOD
1. Preheat oven to 160ºC
2. Place butter, sugar and vanilla in bowl and beat with electric mixer until light and fluffy. Add eggs one at a time, beating in well.
3. Sift in flour and baking powder over the butter mixture and mix with a spoon until combined.
4. Divide among mini cupcake cases (3/4 fill them) and bake for about 30 minutes, or until just golden on top.
5. When the cupcakes are cool beat the butter, icing sugar, vanilla and food colouring with an electric mixer for about 8 minutes until fluffy.
6. Top each cupcake with plenty of icing and just before serving top with whisps of Persian fairy floss (or anything else you fancy).

Makes 36