Gluten Free Cupcakes

• 1 cup butter, softened
• 2 1/4 cups gluten-free self-rising flour
• 1 cup granulated sugar
• 1/2 cup milk
• 2 None large eggs, plus 2 egg whites
• 20 None gluten-free edible sugar flowers, to decorate
• None None FOR THE BUTTERCREAM
• 1/2 cup butter
• 1 1/2 cups powdered sugar
• 1 tbsp milk

1. Preheat oven to 350u0b0F. Line 20 recesses of 2 - 12-cup muffin pans with paper liners.
2. Beat butter until pale. Sift together flour and 1/4 cup sugar. Add 1/2 flour-sugar mixture and 1/2 milk to butter and beat until combined. Add remaining flour-sugar mixture and milk. Beat until well combined.
3. Whip eggs and egg whites until thick and creamy. Add remaining sugar, a little at a time, beating until sugar has dissolved. Gradually add egg mixture to flour mixture, beating until mixture is well combined. Distribute between paper liners and bake for 20 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
4. Meanwhile, to make the buttercream, beat butter until as white as possible. Gradually beat in 1/2 the powdered sugar then milk. Beat in remaining sugar until smooth. Spread over cupcakes then decorate with sugar flowers.

butter, flour, sugar, milk, eggs, edible sugar flowers, buttercream, butter, powdered sugar, milk

Taken from recipes-plus.com/api/v2.0/recipes/34201 (may not work)