Gluten Free Vanilla Butterfly Cakes

CUPCAKES - makes 12.

Prep time, less than 10 minutes. Cooking time 18-20 minutes.

Please check your Coeliac UK Food Directory for suitable ingredients.

VANILLA:

150g (5oz) unsalted butter or margarine, softened
150g (5oz) caster sugar

175g (6oz) GF Flour (I use Juvela White Mix)

3 eggs

1 teaspoon of vanilla extract

• Line a 12 section bun tray with paper cake cases.
• Put all the ingredients in a mixing bowl and beat with a hand-held electric whisk for 1-2 minutes until the mixture is light and creamy.
• Divide evenly between the cake cases (I have to get this just right otherwise the mixture is just enough to spill over the edges of those cake cases I put a little too much in!)
• Bake in a preheated over at 180c (350f) (gas mark 4) for about 18-20 minutes, until firm to the touch (I always check mine by putting a skewer into the middle of some of the cakes, if it comes out clean - they are cooked)
• Transfer to a wire rack to cool.
• When cold, cut the middles out of each cake, fill with GF butter cream, then replace the top (sliced in half)