Preheat your oven to 170ºC/160ºCFan and line a 12 hole muffin tray with large cupcake cases/muffin cases - leave to one side for now.
Cream together the unsalted butter and caster sugar with an electric beater until smooth .
Add in the beaten eggs, gluten free self raising flour, custard powder & vanilla bean extract and beat again for about about 20-30 seconds on a medium speed – it really doesn’t take too long, you don’t want to overheat the mixture! (Add a spoonful of whole milk if the mixture is too stiff!)
Spoon into your cases and bake in the oven for 15-20 minutes (I baked mine for 17 minutes) or until cooked through!
Leave to cool on a wire rack.
Vanilla Frosting
Beat the softened unsalted butter until smooth – this can take a couple of minutes.
Add in the icing sugar 1/3 at a time, making sure the it is fully incorporated until moving on! I use my KitchenAid for frostings as the machine can make it so much lighter and fluffier!
Once all of the icing sugar is in the frosting mix, keep on beating the frosting but add the vanilla bean extract, and then the whole milk 1tbsp at a time till you reach your desired consistency!
Decorate your cupcakes how you like (I use lots and lots of sprinkles!) Enjoy!
Notes
As I said earlier - I use Doves Farm Gluten-Free flours for my day-to-day GF baking as its more readily available then other more expensive (and better ones). You can also buy cheaper ones, but I'd recommend this brand if you can find it, as its the best supermarket one that I have found!
If you are GF you will already know this - but if you are baking for anyone else who is GF, then check the ingredients on everything you use!
These Cupcakes will last in an airtight container for 2-3 days, or in the freezer for up to 3 months!