Gluten Free Lemon Cupcakes

• Preheat the oven to 170 °C (fan).
• Line 2 cupcake tins with cupcake cases (this mixture makes approx. 18-20 cupcakes).
• Cream together the butter and the sugar (using a stand mixer with a balloon whisk attachment, or a handheld electric whisk) until soft and fluffy.
• Add the eggs and the lemon zest. Whisk to combine.
• Sieve in the gluten free self raising flour, baking powder, and xanthan gum. Whisk briefly to create a smooth batter.
• Divide the mixture evenly between the cases.
• Place in the oven for between 18-20 minutes until well risen and golden.
• Cool on a wire rack.

For the lemon buttercream

• Beat together the softened butter and the icing sugar until smooth (approx. 5 minutes), stopping to scrape down the sides of the bowl with a spatula, as required.
• Add lemon juice and zest, and a few drops of yellow food dye if desired. Beat for a further minute (stopping to scrape down the sides of the bowl with a spatula, if required) until evenly distributed.
• Pipe or spread the lemon buttercream onto the cooled cupcakes.