My heart sank (no offense Mark). But i rose to the challenge! I found a very helpful website (that isn't American!) that a cake decorator has put together, full of gluten and dairy free recipes. It also tells you what products are safe to use (which was ridiculously helpful especially for fondant icing).
Here's the link to this very helpful website:
BUT I have no idea what it has been doing once inside the fondant icing and I'm anxiously waiting to hear how it it tasted. For all I know - it could have turned to mush....
So I did make an additional 12 normal cupcakes just incase it was inedible, so that those who didn't have an intolerance could enjoy some tasty cake.