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Strawberry Cupcakes Recipe
Delicious strawberry cupcakes that are gluten free and wheat free!
Ingredients
- Makes 12 gluten free cupcakes
- 125 g/4.5 oz unsalted butter
- 125 g/4.5 oz caster sugar
- 2 large eggs
- 1 capful vanilla essence
- 1 tablespoon milk optional
- 20 g ground almonds
- 35 g rice flour
- 35 g coconut flour
- 35 g gluten free self raising flour
- 3 strawberries finely chopped into little chunks
- To decorate you will need:
- Butterfly wafers-Lakeland
- Icing sugar water and pink food colouring for the pink icing
- Gluten free melted chocolate optional
Instructions
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Heat the oven to 180°C. Place paper cases in a 12 hole muffin tin or I used silicone cupcake bases.
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Beat the butter and sugar in a mixing bowl. Add eggs, one at a time, and add the vanilla essence.
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On a lower speed, add in all the different flours, milk and the ground almonds.
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Mix well, then add in the strawberry chunks and use a spoon to gently mix them in the bowl.
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Spoon the mixture into the cases
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Bake for around 20 mins until golden. You can check that they are baked properly with a cake tester.
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Leave to cool.
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Decorate the cupcakes however you desire!