Gluten-free choc chip cupcakes

The equipment we used took just about all the ingredients back to basics. The almonds were made into the meal by a wizzy gig machine. So to did the castor sugar. The hardest part was consciously looking for gluten free anything. The icing sugar had us stumped though, until we remebered where icing sugar came from. Then that sugar got well in truly wizzed up then.
team work makes it possible to share the cooking , mixing steps easily. The little ones get some jobs the older once do not miss out. Every one eats.

Gluten free

Ingredients:

• 125g unsalted butter, softened
• 1 cup caster sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 2 cups almond meal
• 1/2 cup gluten-free plain flour
• 1/2 cup choc chips
• 1/2 cup (125mL) milk or buttermilk
Icing (optional)
• 25g unsalted butter, softened
• 1 cup icing sugar (gluten-free)
• 1 tablespoon milk
• food colouring
Method:
Preheat oven to 180°C. Place cupcake papers in two 12-hole cupcake trays.
In an electric mixer, beat butter for 2 minutes until pale in color and creamy.
Add sugar one third at a time, beating well between each addition.
Add the eggs one at a time, beating for about a minute between each addition; the mixture will be separate at this stage.
Add the vanilla, almond meal, flour, choc chips and milk, stir until combined.
Fill cupcake papers 3/4 full.
Bake for about 15 minutes or until a skewer inserted into the middle of a cupcake comes out clean.
Transfer to wire racks and allow to cool completely.
Icing:
Mix butter, milk and icing sugar until well combined. The mixture should be quite thick. Add food colouring a few drops at a time until you get your desired stomach-turning colour.
Spoon into a piping bag and pipe a small swirl of icing on the top of each cake. Top with a hundreds and thousands (not gluten free here) or coconut.