CUPCAKE HEAVEN

Gluten-free strawberry cupcakes with pink frosting

MAKES 12-14

For the cupcakes

2 large free-range eggs
2 large free-range egg whites
1 tsp vanilla extract
160g (5½ oz) butter
250g (9oz) caster sugar
300g (10½ oz) wheat & gluten-free self-raising flour, sifted
½ tsp salt
2 tsp xanthan gum
125ml (4fl oz) milk
12 large strawberries, chopped

For the buttercream frosting

140g (5oz) butter, softened
280g (10oz) icing sugar, sifted 1-2 tbsp milk
½ tsp vanilla bean paste
pink gel food colouring (optional)

1 Preheat the oven to 180°C/Gas Mark 4 and line a muffin tin with muffin cases.

2 Combine the eggs, egg whites and vanilla extract with a fork in a small bowl and set aside.

3 In a large bowl, cream the butter and sugar together on high until light and fluffy.

Gradually add the beaten egg and vanilla mixture