Courgette and Saffron Cupcakes GF

Ingredients 1 pinch saffron threads 2 tablespoons boiling water 2 medium eggs (at room temperature) 180g caster sugar 200g Gluten Free Flour mix A (see link) 2 teaspoons baking powder teaspoon xanthun gum 1 teaspoon glycerine 2 medium courgettes, grated and thoroughly squeezed out 225g unsalted butter 70g icing sugar Method: 1. Preheat the oven to 180C/350F. 2. Place saffron threads in a mug and add the boiling water and leave to infuse. 3. Place the eggs and sugar into a food mixer and whisk at a high speed for 5 minutes, or until thick and creamy. This step is instrumental to getting the cupcakes light and fluffy, because you cant rely on the fluffiness that glutenous flour provides. 4. Place the flour, baking powder and xanthin gum together in another bowl and mix well. 5. Once the egg and sugar are very thick, add the saffron water, glycerine, the flour mix and the courgettes. Fold together well, then spoon into muffin cases. 6. Bake for 15-20 minutes until slightly brown and well risen. 7. Once cakes are cold, make into butterflies with a dollop of buttercream icing, or freshly whipped cream.