Gluten Free Cupcakes - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F. Line 20 recesses of 2 - 12-cup muffin pans with paper liners.
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.
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.
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.