Simple Gluten free Cupcakes

How to make simple Gluten free Cupcakes

Ingredients
3/4

• 3/4 cups rice flour
• 1/4 cup buckwheat flour (reasons to have)
• 1/4 teaspoon salt
• 1 teaspoons baking powder
• 1⁄4 cup butter, softened
• 1/2 cup sugar (if you like your cupcakes very sweet, add a little more)
• 2 eggs
• 1 cup milk
• 1 teaspoon vanilla essence (optional)

Preparation

1. Set the oven to 190C. 
2. Take the butter into a bowl and beat it until softened. Add the sugar, flour, salt, eggs and milk and whisk until the mixture is smooth. Leave it aside for an hour for better-puffed cupcakes since we are not using traditional wheat flour.
3. Use a traditional-style ice-cream scoop, or spoon, to divide the mixture between all the paper cases.
4. Place muffin tins in the oven and bake for 15 minutes, then swap over the position of the tins over and bake for a further 3-7 minutes, cupcakes are a light golden colour. 
5. Remove the tins from the oven. Leave the cupcakes to cool in the tins for a few minutes, then transfer them to a wire rack to cool.