Vanilla Cupcakes

This recipe makes 3 large cupcakes, however you can double/triple the recipe for more. Please check cooking times if you do!

Same as below, for the basic sponge recipe I use the weight of the egg for the rest of the ingredients. Please weigh your egg and go by its weight, my weights are for reference only. I have used a medium chicken egg for this recipe.

1 Egg (weight 2oz)
2oz GF Self Raising Flour
2oz Butter
2oz Caster Sugar
A few drops of Vanilla Extract

1. Pre-heat the oven to Gas Mark 4
2. Combine the butter and sugar until light and fluffy
3. Add the egg, vanilla extract and a table spoon of the flour
4. Fold in the rest of the flour
5. Fill the bun cases (my preferred cases are foil as they keep longer) and bake for 15-20 minutes. Please note that they won't turn golden brown,  so check it is full cooked by inserting a skewer and only taking them out of the oven when the skewer comes out clean.
6.  Decorate and enjoy! Most ready made icing's are gluten free but it is always worth checking the packet before buying.