Gluten-free cupcakes

Method

1. Set the oven to gas mark 5 or 190°C.
2. To make the cupcakes: Pour the melted butter into a bowl and add sugar, flour, eggs, milk and vanilla extract. Beat the mixture, preferably with an electric hand whisk, to give a smooth batter which may appear a little runnier than a usual sponge-cake mixture. Spoon mixture into the paper cases in the bun tray.
3. Bake cakes in the centre of oven for 18-20 mins, or until they've risen and are light golden. Remove tray from the oven and leave cakes to cool for a few minutes, then transfer to a wire rack to cool completely.
4. To make the buttercream: Place egg whites and sugar in a bowl over a pan of hot water. Stir until sugar dissolves completely. Remove the bowl from over the pan and whisk the egg whites until stiff. Gradually whisk in the butter and then the vanilla. The mixture may appear to separate, but keep whisking it at a high speed until it's light and fluffy - this is easiest done in a table-top food mixer, but can be done with an electric hand whisk.
5. 5 Fill the piping bag with the buttercream and pipe a swirl on top of each cupcake. Scatter over the royal icing sprinkles. Keep the cupcakes cool until serving them. They are best eaten within 2 days of making. (Not suitable for freezing).

Woman's Weekly cookery editor Sue McMahon says: Many shop-bought cake decorations contain wheat starch or run the risk of contamination from factory packing lines. So I made up some coloured royal icing and used a No.2 writing piping tube to pipe lines of icing on to baking parchment. When the icing was dry, I broke it into short lengths. These will keep in an airtight container for several months. Extra info: We’ve used Doves Farm gluten-free plain and self-raising flours, available from most supermarkets and specialist health food shops. Nutritional values are for maximum number of servings Feature: Sue McMahon. Photos: www.frankthephotographer.com. Props stylist: Sue Radcliffe www.coeliac.org.uk www.coeliaccity.co.uk