Preheat Oven & Prepare Muffin Tin: Preheat your oven to 180°C (160°C fan bake). Line a muffin tin with paper cases or lightly grease.
Cream Butter & Sugar: In a large bowl, cream together the butter and caster sugar until light and fluffy.
Add Eggs & Vanilla: Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla essence.
Combine Dry Ingredients: Sift together the Bin Inn Gluten Free Flour and Bin Inn Gluten Free Baking Powder. Gradually add to the butter mixture, beating until smooth.
Adjust Consistency: Add a splash of milk and mix until the batter has a dollop-like consistency. If needed, add a bit more milk to reach the right consistency.
Fill Muffin Tins: Spoon the batter into the muffin tins, filling each about 2/3 full.
Bake: Bake for 18-20 minutes, or until the cupcakes are golden and a toothpick inserted into the center comes out clean.
Cool & Ice: Let the cupcakes cool completely before icing.
To Make the Icing:
Mix Icing Sugar: In a bowl, combine the gluten-free icing sugar with a few teaspoons of boiling water, adding water one teaspoon at a time until you achieve a smooth, spreadable consistency.
Add Butter & Color: Mix in the butter and, if desired, add food coloring.
Ice the Cupcakes: Spread the icing over the cooled cupcakes and let it set before serving.
