Blue cheese cupcake

Place 12 cup cake holders into the muffin tin.
Heat oven to 180°C.
In a mixer, add the eggs, sugar, vanilla essence, glycerin and whisk until light and fluffy. This should take around 5 minutes.
In a separate bowl, combine your milk, oil and blue cheese. Allow this to combine and let the milk absorb the flavour.
In a separate bowl, sift the wheat-free flour mix and the baking powder with the xanthan gum.
Once your eggs are ready, start adding your two separate mixtures, alternating between the two.
Once everything is added, whisk for a further 2 minutes to ensure all is combined.
Pour into your cupcake holders.
Bake for 15-20 minutes.
Leave to cool completely.

Butter cream
In a mixer place the butter and allow to whip using the paddle attachment. Let the butter become fluffy before you add the sugar.
Sift the sugar through a fine sieve and slowly add it to the butter.
Once all the sugar has been added, your mixture will be very stiff. Add the green fig syrup and combine well. This will let your icing become less stiff but still hold its shape.
Place in piping bag.

Wheat
free and gluten free mix

Combine the flours, ensure well combined.
Place in air tight container.

Make
small batches so that your mixture stays fresh.

Reprinted with permission of Kerry-Leigh Correia.