Making your gluten free cupcakes
Heat the oven to 180C (350F or gas mark 4).
Using either a wooden spoon, or a mixer, cream the butter and sugar together until light and creamy. You want to get lots of air into the mixture at this stage.
One at a time, break the eggs into a cup and then add to the mixture. Beat well in between adding each egg.
Gently stir in the flour and then as much milk as necessary to form a soft mixture.
Place paper cake cases in a muffin tin and using a tablespoon half fill with the mixture.
Cook for 10-15 minutes or until golden brown on top.
Leave your gluten free cupcakes to cool and then decorate as desired.