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Wheat Free Vanilla Cup Cakes wth Rose Icing

There is no need to feel left out of delicious treats because you follow a wheat-free diet. Relish in your cup cakes and enjoy decorating with rose petals or indulge in the chocolate and rainbow strands cake toppings!

 

Ingredients:

For the icing

Method:

  1. Preheat oven to 180oC. Line 12 muffin or Yorkshire Pudding tins with cake cases.
  2. Mix butter, sugar, flour, baking powder and eggs in a food processor for 2 -3 minutes.
  3. Add the vanilla extract and mix.
  4. Divide the mixture between the cake cases. Bake for 20 minutes or until evely golden and springy to the touch of a finger.
  5. Leave for 5 minutes then move to a wire rack to cool.
  6. To make the icing, mix the butter and icing sugar together with the rose water and milk. Add icing sugar to obtain the desired consistency - for spreading or piping.
  7. When the cup cakes are cook, add the icing and then whatever decoration takes your fancy!

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