Gluten-free cupcakes

12 cupcakes or one big sponge cake

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465 ml (1¾ c + 2 tbs + 1 t) basic flour
225 ml (¾ c + 3 tbs) butter, softened
250 ml (1 c) caster sugar
6 eggs, lightly beaten

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Icing sugar

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125 ml (½ c) butter, softened
375 ml (1½ c) icing sugar, sifted
red and blue food coloring
1 Preheat the oven to 180 ° C. Grease a muffin pan or use cup cake paper cups.
2 Sift the flour and mix with the butter, sugar and eggs. The batter should be soft enough to scoop with a spoon. Add 15-30 ml (1-2 s) lukewarm water if necessary.
3 Fill the muffin pan or cup cake cups three quarters with the dough. Smooth the top wit a spoon. Bake for 25-30 minutes or until a skewer comes out clean. Cool on a wire rack.

Icing sugar

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4 Mix the butter and icing sugar until smooth. Divide it into two parts. Color half with a few drops of red food coloring and the other half with blue coloring. Spoon into a piping tube and decorate each cupcake.