Gluten Free Vanilla Cupcakes

for the cupcakes

• 150g room temperature unsalted butter
• 150g vanilla sugar (that is a homemade version and can be made with a vanilla pod planted in a jar of caster sugar)
• 3 eggs (take out of fridge ahead of time so it's room temperature)
• 1 tsp baking powder
• 1 tsb xanthan gum
• 150g gluten-free white flour
• dash of organic full fat milk

Preheat oven gas mark 5
Cream the butter and sugar together until light and fluffy then beat in the eggs one at a time.
Add in the baking powder, xanthan gum, flour and milk.
Pour into cupcake liners in a cupcake tin and bake for about 20-30 minutes or until golden brown on top and a cake tester comes out clean.
Let cool and then frost.

For the cream cheese frosting

• 150g cream cheese
• 150g softened butter
• 110g icing sugar
• 3 tbsp good quality berry or fig marmalade. I used my friend's Serafim 's mother's excellent fig marmalade.

With a hand mixer, mix together cream cheese and butter until combined.
Add marmalade to the cream cheese-butter mixture.
Sift in the icing sugar and mix well with a spatula. Chill in fridge for at least an hour before use.
Spread on top of cupcakes with the spatula. Decorate with a couple of raspberries on top or other.