Gluten Free Chocolate Cupcakes with Buttercream Icing

Cupcakes:

• 125g White Wings Gluten Free Self-Raising Flour
• 40g cocoa powder
• ½ tsp salt
• 115g unsalted butter, softened
• 1 cup (200g) CSR Raw Caster Sugar
• 2 large eggs
• 1 tsp vanilla flavour
• 120g sour cream

Buttercream Icing:

• 150g unsalted butter, softened
• 250g CSR Strawberry Buttercream Icing mixture
• 3 tsp water

1. Preheat oven to 160°C fan-forced. Line a 12 capacity muffin pan with cupcake liners. Set aside.
2. In a large bowl, whisk together the flour and salt. Set aside.
3. In a separate bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Add in sour cream and mix until fully combined.
4. Slowly add the dry to wet ingredients and mix until just combined. Scoop the batter into the cupcake liners. Bake for 18-22 mins or until a wooden toothpick inserted into the centre of the cupcake comes out clean.
5. Remove from the oven and allow to cool.
6. For buttercream, place butter in a bowl and using electric beaters, mix until smooth. Add icing mix and water, mixing well. Transfer to a piping bag with a small star nozzle. Pipe small swirls on the top of cupcake.