GLUTEN FREE Vanilla Cupcakes with Chocolate Buttercream Icing

INGREDIENTS
100g butter at room temperature
100g golden caster sugar (I used regular as its all I had)
2 large eggs at room temperature
55g gluten free plain flour
55g almond meal (ground almonds)
1 tsp baking powder (check its gluten free, most are)
pinch of salt
1 tsp vanilla extract

Chocolate Buttercream
60g plain chocolate melted
100g butter at room temperature
165g icing sugar (double check its gluten free, most are)
1T milk


METHOD                                                                                            MAKES:  8 cupcakes
Preheat oven to 180C.  Beat butter and sugar until pale and fluffy.  Add remaining ingredients and mix to combine.  Spoon into cupcake cases in a muffin tin and bake for 20-25 mins, until risen and firm to the touch. Cool for 5 mins in tin, then transfer to wire rack.
ICING 
Beat butter until pale and fluffy and beat in the icing sugar a little at a time.  Fold in the melted chocolate followed by a little milk.

CELIAC-ometre   I have found that some of the gluten-free products are pretty bland and not something I would eat myself, however these cupcakes were great and loved by the birthday girl and non-celiac guests alike.  I will definitely make these again


Source:  Annabel Karmels, The Fussy Eaters Cookbook