- 1 3/ 4 sticks salted butter
- 1 cup castor sugar
- 3 large eggs
- 1 1/ 2 cups self raising gluten free flour
- 1 teaspoon baking powder
- 1/ 4 teaspoon xanthan gum
Preheat the oven to 375ºF or 350ºF if using convection.
If you have a food processor, combine all the cake ingredients in the bowl and blend until you have a smooth cake mix. If not using a food processor, cream butter and sugar in a large bowl. Add the eggs one at a time, combining well after each. Sift in the flour, baking powder and xantham gum and mix for a few minutes until everything is perfectly smooth.
Line a cupcake or muffin tray with cupcake liners. Divide batter between each, filling about 2/3 of the way full.
Bake about 20 minutes, until your cake tester comes out clean from the centre of a cupcake.
Gently take the gluten free cupcakes out of the tray and onto a wire cooling rack. Leave to cool completely.
Once the cakes have cooled entirely, you can go ahead and ice with a topping of your choice.