Preheat the oven to 180°C/fan 160°C/gas mark 4. Line a couple of trays with your cupcake cases.

In a large bowl, sift together the gluten-free flour, cocoa powder, bicarbonate of soda and salt. Then put to one side.

Using an electric whisk, cream the butter and sugar until light and fluffy. Then gradually add the eggs and vanilla extract, mixing well between each addition. Followed with the whisk on a low speed, add in the dry ingredients gradually, alternating with the wet buttermilk. Mix until smooth, then add enough red food colouring to make the mixture a deep red. Stir until evenly mixed.

Divide the mixture between the cases, filling the cases two-thirds full. Bake for 20 minutes, or until well risen and a cocktail stick has been inserted into the centre and comes out clean. Cool in the tin for 5 minutes, the place on a wire rack to finish cooling completely.

For the icing: cream together the softened butter and icing sugar in a very large bowl until light and fluffy. Beat in the cream cheese and the vanilla extract.

Finally using a teaspoon place a dollop of icing onto each cupcake, then smooth it with a knife. Decorate with chocolate sprinkles and red sugar, or as desired.