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Gluten free blackberry cupcakes

I have been doing a lot of blackberry picking over the past few days and my lovely neighbours girls also kindly picked me a punnet. You see our new home in the country looks out on to fields so we are luckily surrounded by lots of lovely hedgerows full of blackberry bushes.

So this afternoon I baked a batch of gluten free vanilla cupcakes with fresh blackberries inside, topped with a fresh blackberry icing...

Gluten Free

12 Cupcakes


Cream cheese blackberry cupcakes

  1. Preheat oven to 160-180 deg C (325-350 deg F).

  2. Line baking tray with cases

  3. Beat butter, cream cheese, sugar and eggs in a bowl with an electric mixer until the mixture turns light and fluffy.

  4. Add flour to butter mixture and beat till well combined.

  5. Divide batter between the cases

  6. Place three fresh blackberries in each batter filled cake cases

  7. Bake for 20-25 minutes, until cake bounces back when lightly pressed

  8. Place cake on a wire rack to cool

Blackberry buttercream

  1. Crush blackberries in a food processor until pureed and push through a sieve to remove the pips

  2. Using the paddle attachment on your food mixer, beat the butter and fresh blackberry puree until soft

  3. Add half of the icing sugar and beat until smooth

  4. Add the remaining icing sugar and beat until creamy and smooth

To decorate

  1. Pour icing on to cooled cakes and top with a fresh blackberry


Cream cheese blackberry cupcakes

  • 90g butter (unsalted)

  • 90g cream cheese

  • 150g caster sugar

  • 2 large eggs

  • 100g gluten free self raising flour

  • 25g almonds (ground)

  • 36 tsp blackberries (fresh, whole)

Blackberry buttercream

To Decorate



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