Butterfly Cupcakes

For the sponge
125g gluten-free plain flour
125g gluten-free oat flour
1 heaped teaspoon gluten-free baking powder
¾ teaspoon bicarbonate of soda
pinch salt
170g caster sugar
12ml (about 1 tablespoon) white wine vinegar
200 – 250ml plant-based milk
75g dairy-free margarine, melted
vanilla extract

Dairy free buttercream
75g dairy free margarine
300g icing sugar
Flavouring and colouring

Place 10 large cupcake cases into a muffin tin.

Preheat oven to 180°c /160°c fan oven / gas mark 4.

Weigh the gluten-free plain flour, gluten-free oat flour, baking powder and bicarbonate of soda, into a large mixing bowl. Stir then sieve together at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.

Add the caster sugar and salt and stir together.

Melt the dairy-free margarine. Add the plant-based milk and vinegar. Stir into the dry ingredients with the vanilla. It should be the consistency of a smooth thick batter. Add more plant-based milk if necessary.

Divide the mixture between the cake cases and cook in the centre of the oven for 20 – 25 minutes until golden brown and a knife inserted into the centre comes out clean. Leave to cool on a wire rack.
Decorate as required.

*for chocolate cupcakes – replace 25g self-raising flour with 25g cocoa powder. You will need to add a drop more plant-based milk.

For the buttercream – In a large mixing bowl, mix the icing sugar into the dairy free margarine a little at a time until all of the icing sugar is incorporated ( an electric mixer can be used but don’t beat the mixture too much).

Add a few drops of flavouring and colouring if desired.
If the mixture is too thick, add a drop of cooled boiled water until the correct consistency.

Carve the tops off the sponge with a sharp knife and cut the top in half to make the wings. Spoon a tiny amount of jam into the centre of the cake. Pipe a swirl of buttercream on top. Stick the ‘wings’ into the buttercream and dredge the top with icing sugar.