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Gluten free blackcurrant swirl cupcakes

To put on the bottom layer of my pretty cake stand from Tala I made blackcurrant swirl cupcakes topped with cream cheese frosting and decorated with funfetti. I used a mixture of edible decorations to create my pastel funfetti. I just love how happy and cute funfetti looks!

A moist vanilla cupcake swirled with luscious blackcurrant jam with a cream cheese frosting , decorated with a pastel mix of funfetti.

Gluten Free

20 Cupcakes

Method

Blackcurrant swirl cupcakes

  1. Preheat oven to 165C/325F

  2. Line baking tray with cases

  3. In a food mixer, beat all of the ingredients except the blackcurrant jam, until you have a smooth, soft batter

  4. Divide batter between the cases

  5. Place 1/2 tsp blackcurrant jam on to top of batter and swirl jam into batter using a skewer

  6. Bake for about 20 mins until cakes bounce back when lightly pressed

  7. Place cakes on a wire rack to cool

Cream cheese frosting

  1. Beat the butter until super soft and creamy

  2. Add the cream cheese and beat until well combined

  3. Add the sifted icing sugar and beat until you have a soft, well combined icing

To decorate

  1. Fill a piping bag fitted with a round nozzle with cream cheese frosting

  2. Pipe a swirl of cream cheese frosting onto top of cupcakes

  3. Sprinkle with a combination of star sugar shapes

Ingredients

Blackcurrant swirl cupcakes

  • 150g gluten free self raising flour

  • 90g butter (unsalted, at room temperature)

  • 110g caster sugar

  • 2 large eggs

  • 0.5 tsp vanilla (extract)

  • 2 tbsp milk (semi skimmed)

  • 3 tbsp blackcurrant jam

Cream cheese frosting

  • 200g cream cheese

  • 400g icing sugar

  • 70g butter (unsalted, at room temperature)

To Decorate

Equipment

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Gluten free blackcurrant swirl cupcake recipe
Blackcurrant swirl cupcake

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