This recipe is extremely easy. Start by lining a cup cake tin with paper cups and put aside. To mix the cake beat together the sugar and butter for a minute, then add the gluten-free flour and baking powder, milk, eggs and lemon juice and beat together for 3 minutes. Carefully use 2 spoons to fill the cup cake cases. Bake in the oven at 180`c for 20-25 minutes, or until cooked through. Remove from the oven and allow to cool down completely. Meanwhile, make the butter cream by mixing all the ingredients together till light and smooth. You may wish to add different colourings of flavourings to your butter cream for variations. Next, when the cupcakes are cooled down, use a piping bag to decorate the top of then sponges with a butter cream swirl. Using different coloured sprinkles, sread over the top of the cupcakes. Use a `D` and `A` cutter to cut out letters with sugar paste and place on top of the cupcakes, along with small black sugar paste moustaches.

Serves 12

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