200g gluten-free self-raising flour (the mix should include xanthan gum)
100ml rice milk
1 tsp vanilla extract
2 tbsp cocoa powder
Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with muffin cases. Put the oil and sugar in a large bowl and use an electric whisk to beat together for about 5 mins until light and creamy.
Add the eggs, one at a time, beating until fully combined before adding more. Working in four additions, add the gluten free flour, cocoa, alternating with the rice milk, then add the vanilla extract.
Scoop the batter into the prepared muffin tin using an ice cream scoop, then bake for 20-22 mins or until the cakes are golden and a skewer inserted into the middle comes out clean. Remove the cupcakes from the tin and cool on a wire rack.
The frosting is best made within a few hours of serving. Add the lactose free butter into a large bowl, add the icing sugar, cocoa and the vanilla, and whisk for 2-3 mins until soft and fluffy.
Pipe the frosting onto the cupcakes and either serve or store in the fridge and eat within a couple of days.