Gluten Free Vanilla Cupcakes

• 1 Cup Bin Inn Gluten Free Flour Mix
• 1/2 Cup Butter
• 1 tsp Vanilla Essence
• Splash of Milk (adjust as needed)
• 2 tsp Bin Inn Gluten Free Baking Powder
• 1/2 Cup Caster Sugar
• 2 Eggs

1. Preheat the oven to 180°C (160°C fan bake). Line a muffin tin with paper cupcake liners.
2. In a mixing bowl, cream the butter and caster sugar together until pale, light, and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla essence.
5. Sift the Bin Inn Gluten Free Flour Mix and Bin Inn Gluten Free Baking Powder together, then gradually add to the creamed mixture. Stir until combined and smooth.
6. Add a splash of milk to achieve a dollop-like consistency, adding more milk if needed.
7. Divide the batter evenly between the muffin paper cups.
8. Bake for 18-20 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
9. Allow the cupcakes to cool completely before icing.

Ice the cupcakes once they have cooled completely.

• Simple Icing
• Serena's Butter Icing