85g gluten-free plain flour
85g gluten-free oat flour
1 teaspoon gluten-free baking powder
175g unrefined caster sugar
175g dairy-free margarine
3 large eggs

100g fondant icing sugar

I always use muffin cases but if you want to use cupcake cases then divide this mixture by half.
Fill a muffin tray with 12 muffin cases.

Preheat oven to 190°c / 170°c fan oven / 375°f / gas mark 5.

Weigh and stir together the gluten free flour, gluten-free oat flour, and gluten free baking powder. Sift together at least twice to evenly distribute the baking powder. Alternatively blend together in a food processor.

Cream together the caster sugar and dairy-free margarine until light and fluffy. It is best to do this using a food mixer with a beater attachment or use a hand held electric mixer.

Crack the eggs into a bowl and beat lightly with a fork.

Beat the egg into the creamed mixture a bit at a time making sure to beat in each addition properly before adding the next. The mixture will probably split but it will come together when adding the flour.

Add the vanilla and fold in the flour.

Divide the mixture equally between the 12 cases and bake for 15 to 20 minutes until firm to touch and a knife inserted comes out clean.
The cakes should rise just below the top of the cake cases.
If you want the sponges to rise higher than the case use the amounts used in the butterfly cake recipe.

Decorate as required.

In all recipes requiring self-raising gluten-free flour, I advise stirring the flours together with the gluten-free baking powder then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.

You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.

For lemon cupcakes – add the zest of one lemon to the cake mixture and omit the vanilla.
For chocolate cupcakes – replace 25g gluten-free plain flour with 25g cocoa powder. Sift together with the flours.