Gluten Free Nutella Cupcakes with Peanut Butter Icing

I was just experimenting when I made these and this recipe made around 7 large cupcakes so I would recommend doubling it if you want more.

Ingredients:

• 100g butter (or olive/sunflower spread)
• 100g caster sugar
• 1 egg
• 100g chestnut flour
• 1/4 tsp xantham gum
• 1/4 tsp baking powder
• 3-4 tbsp nutella

• 75g butter
• 100g peanut butter
• 225g icing sugar (approx)
• milk

Method:

• Pre-heat the oven to 180C.
• Cream together the butter and sugar.
• Add in the egg and mix.
• Add in the flour, gum and baking powder (I don't find that chestnut flour needs sifting)
• Add in the nutella and mix until well combined.
• Spoon the mixture into cupcake cases in a cupcake tray and bake until the cake springs back to touch.

• Once the cakes have cooled add the butter and a splash of milk in a bowl and add in some of the icing sugar until it starts to form butter cream icing.
• Add in the peanut butter and the remaining icing sugar until well combined (you may need more or less icing sugar, if it becomes too thick just add a small amount of milk).
• You can either spread the icing on the cooled cakes or pipe it on.