Ingredients

• 1/4 cup Unsalted Butter at room temperature
• 2/3 cup Raw Sugar
• 1 Egg large
• 1 tsp Vanilla Extract
• 1 1/3 cup Gluten Free 1-to-1 Baking Flour
• 1 1/2 tsp Baking Powder
• Sea Salt
• 1/2 cup Milk

• 1/2 cup Butter at room temperature, 8 Tbsp
• 3 cups Powdered Sugar
• 1 tsp Vanilla Extract
• Sea Salt
• 2 Tbsp Blood Orange Juice or Cream or Milk
• Candy Eggs optional

Instructions

1. Preheat the oven to 350°F and line a muffin tin with paper liners.
2. To make the cupcakes, cream the butter and sugar in a large bowl with a fork. Stir in the egg and vanilla.
3. In a separate bowl, mix the flour, baking powder and salt.
4. Add the dry ingredients to the wet ingredients and stir briefly, then add the milk and stir until smooth.
5. Divide the batter between the muffin cups, filling each one a little over half full. Bake for 18-20 minutes, or until the cupcakes are domed and light golden. Transfer the cupcakes to a rack and cool completely before frosting.
6. To make the frosting, beat the butter by hand or in a stand mixer until smooth. Sift in the powdered sugar. Add the vanilla, salt and juice and beat until smooth.
7. Transfer the frosting to a piping bag fitted with a star tip (I use a 1M) and pipe a large swirl onto each cupcake. Alternately, you can just spread the frosting on with a spatula. If desired, top each cupcake with a candy egg. Serve right away or store covered at room temperature for up to two days.