Sugar and Spice and all things nice.

Today Miss B is three! In previous years we've kind of gone with a green theme being that it's St Patrick's Day. But now she's at an age where she knows what she wants, everything has to be pink!

So what could possibly be girlier than Rosewater cupcakes with fairies on top?

Gluten and Dairy Free Rosewater Cupcakes:
125 mls rice bran oil
3 eggs
2/3 cup white sugar
1 ½ cups gluten free plain flour (I used white wings)
1 ½ tsp baking powder
¼ cup rice milk
1 tbsp rosewater

Preheat oven to 180C.
With a handmixer, beat together oil and sugar. Keep beating adding one egg at a time.
Add flour, baking powder, rice milk and rosewater and beat until batter is smooth.
Equally distribute between 12 cupcake cases and bake for 25 minutes (check with a skewer, clean skewer = ready).

Decorate as you please, but if you want to ensure they are allergy friendly read decoration packet's carefully.

I simply coloured sugar with pink colouring for the fairy dust beneath the cupcakes. The icing was pure icing sugar, pink colouring, a teaspoon of rosewater and a splash of rice milk. The fairies are from the supermarket and one of the few GFCF things I could find!