For the cupcakes
120g/4oz gluten free plain flour
140g/5oz caster sugar
1 tsp gluten free baking power
40g/1½oz unsalted lactose free butter
25g/1oz cocoa powder
1 free-range egg
125ml/4fl oz lactose free milk
1 orange, juice only
3 tbsp granulated sugar
For the white chocolate and orange buttercream
125g/4½oz unsalted lactose free butter, softened
250g/9oz icing sugar
2-3 tbsp lactose free milk
50g/1¾oz lactose free white chocolate, melted
1 orange, zest only
Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with paper cases.
Mix the gluten free flour, sugar and gluten free baking powder together in a food processor.
Add the lactose fee butter and pulse until combined. Whisk the cocoa, egg and lactose free milk together in a jug.
Stir the cocoa mixture into the gluten free flour mixture until just combined.
Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean.
Remove from the oven and set aside to cool for 10 minutes.
Meanwhile, mix the orange juice and granulated sugar together in a bowl.
Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely.
For the white chocolate and orange buttercream, beat the lactose free butter in a bowl until light and fluffy.
Carefully stir in the icing sugar and continue to beat for five minutes.
Beat in the lactose free milk, melted lactose free white chocolate and orange zest.
Decorate the cupcakes with the lactose free buttercream.
Recipe adapted from: Good Food