Baking for beginners: Wheat-free cupcakes

On a recent jaunt around Brick Lane, I set out on a mission to find the tastiest cupcakes in town. I wasn't expecting to find that my top choice would be wheat-free, but the good news for those with a wheat intolerance or coeliac disease is that neither condition is an obstacle to enjoying a good cupcake - something which we at Domestic Sluttery consider a basic human right.

Served to me be Melanie, who as a self-proclaimed amateur baker does not have a website or sell her delicious cakes on a regular basis, these delightful gluten-free sugar treats were not only beautifully presented but a joy to eat as well. Only marginally drier than a 'normal' cupcake and far moister than some we've sampled, the vanilla cake I went for was tasty and light. So knowing a few wheat-intolerant people I might want to entertain at some point, I went in search of a recipe.

A basic gluten-free cake recipe is as follows: you can tart it up with whatever methods of icing and sugar-based decoration you choose.

You'll need these things:

• 7 oz butter or margarine
• 9 oz sugar
• 4 large free range eggs
• 8oz Gluten free flour. I would recommend using quinoa flour as it's a good ingredient to add moisture and texture to any cake.
• 1 heaped tsp gluten-free baking powder
• ½ tsp vanilla essence

And you'll need to do this with them:

• Beat butter and sugar in a bowl until light and fluffy
• Beat in the eggs one at time. (Add a sprinkle of flour if mixture begins to curdle)
• Fold in remaining flour and baking powder
• Stir in the vanilla essence
• Spoon mixture into 18 muffin cases (in muffin tins). Only fill about 2/3 of each muffin case
• Bake cakes for 15-20 mins in centre of oven (180°C, Gas mark 4). Cakes should be risen and firm to touch
• Decorate as desired