It’s always a challenge to make good gluten free cakes, but trust me this recipe rises to that challenge!
. To make 24 fairy cakes or 
16 cupcakes you will need: 225g each of softened unsalted butter, gluten-free self raising flour and caster sugar. 4 large eggs, 1 teaspoon of lemon extract, 1 teaspoon of baking powder and 2 tablespoons of buttermilk or sourcream (this keeps them moist). Method:Pre-heat the oven to Gas Mark 4, Electric 180C/160C for Fan ovens. Chuck all of the above 
ingredients in your food processor or use an electric whisk and beat until it has no lumps at all. Distribute the mixture in to your cupcake or fairy cake cases. If cupcakes cook for 20 minutes, if fairy cakes 15. Whilst the cakes are baking, place 75g of caster sugar and the juice of a large lemon in to a saucepan. Place on a gentle heat until the sugar is dissolved 
and then simmer until it is clear and syrupy. remove from the heat. When the cakes comes out of the oven, prick them all over with a fork and gently put 1 teaspoon of the lemon syrup on to the top so it absorbs in to the sponge, this will keep them lovely and moist. Leave to cool. Once they have cooled, ice as you wish, I like a simple fondant icing made with 200g 
fondant icing sugar and approximately 3 tablespoons of lemon juice.
These really don’t taste like gluten-free cakes and everyone can enjoy them!
The Bombay Boys 
I might just make these for fun, because “gluten-free” sounds so much healthier than just “cake”!