Children's cupcakes

These cupcakes are gluten free and if you use dairy free butter they can also be dairy free! They come from one of my moms cookbooks by Antoinette Savill. 

Ingredients: 

130g plus 1 tablespoon of margarine 

130g plus 1 tablespoon of caster (superfine) sugar

2 large free range eggs

Generous 3/4 cup of gluten free flour

1 teaspoon of vanilla essence 

2 heaped teaspoons of baking powder (make sure it is gluten free) 

Method: 

Preheat the oven to 200 degrees Celsius 

Beat the margarine and sugar together until light and fluffy. Fold in the eggs and flour half at a time. Gently fold in the vanilla and baking powder. Divide the mixture evenly and place in cupcake cases or in a greased muffin tray. Cook for 12 - 15 minutes or until golden brown. Cool the cupcakes on a wire rack. 

Choose to ice if wanted.