Preheat oven to 180°C and line a 12-hole cupcake pan with cupcake papers.

In a medium bowl whisk together sorghum flour, white rice flour, brown rice flour, buckwheat flour, almond meal, baking powder and salt. In a small jug mix together milk, vanilla extract, and chia seeds. In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment beat butter and sugar on medium-high until pale and fluffy. This will take about 3 – 4 minutes. Add eggs one at a time and beat well to incorporate. Scrape down the sides and bottom between additions.

Switch mixing speed to low and add flour mixture to the bowl. Beat until just combined. Add milk mixture and beat on low until well incorporated. Spoon batter into prepared cupcake pan and bake for 20 – 25 minutes or until the tops are lightly golden and spring back when lightly touched. Remove from oven, allow to cool for 5 minutes in the pan and then remove and cool completely before decorating with frosting.

While cupcakes are cooling prepare the frosting. In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment beat butter on high speed until pale. This should take about 3 minutes and will make for extra fluffy frosting. Turn mixing speed to low and add remaining ingredients. Beat until just combined then turn mixing speed to medium-high and beat for a further 2 minutes or until frosting is extra fluffy and pale.

Fit a piping bag with your choice of decorating tip, spoon frosting into bag and decorate as desired.Alternatively, you can use a knife to frost the cupcakes.

{ NOTES } Leftovers will keep in an airtight container in the refrigerator for up to three days. Bring to room temperature before eating for maximum enjoyment.

+ Makes 12 cupcakes + Preparation: 20 min. Cooking Time: 25 min.