• Preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Fill a 12-hole baking tin with cupcake cases and set aside while you make the cake batter.
• Add the butter, sugar and vanilla extract to a large mixing bowl and beat with an electric whisk until pale and creamy. (TIP: If the butter is hard, zap it in the microwave for 10-15 seconds before adding it to the mixing bowl to make it easier!)
• Crack the eggs into the mixing bowl and beat again for 30 seconds to combine. Scrape down the sides of the bowl using a spatula.
• Sift in the self-raising gluten free flour, cocoa powder and xantham gum, then add the milk and beat together with the electric whisk until everything is fully combined. Pour in the white chocolate chips and fold them into the mixture so they're evenly distributed. You want a fairly thick batter which looks light and fluffy.
• Spoon the mixture evenly between the cupcake cases and then place in the centre of an oven and bake for 20-22 minutes. The cupcakes are done when they are well-risen and a skewer inserted in the middle comes out clean.
• Once cooked, remove from the oven and place on a cooling rack. Cool in the tray for 10 minutes before removing the cakes from the tray to cool completely.

To make the frosting:

• Add the butter, icing sugar and milk to a large mixing bowl and beat with an electric whisk on a low speed until it becomes a smooth, fluffy buttercream. (TIP: To avoid an icing-sugar dust cloud I tend to 'mash' the mixture with a fork until it starts to come together, then use the electric whisk).
• Spoon a small amount of the buttercream into a separate bowl and add green food colouring. Once mixed, spoon this into a piping bag fitted with a 352 tip - this is for the leaves.
• Add orange food colouring to the remaining buttercream, mix together and then spoon into a large piping bag fitted with a 4B piping tip.

To decorate:

• Take the orange icing and pipe a small mound in the centre of the cupcake. Then, working from the outside edge of the mound, pipe up to the centre, working around the mound.
• Once you have gone the whole way around the mound, break a Matchmaker into thirds and place one third in the centre as the stalk.
• Finally, pipe a couple of leaves around the stalk with the green icing. You could also use a fine line icing tip to create some vines if you like.