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Gluten free blueberry cupcakes

To go with my new Doily scalloped edge cake stand from Bombay Duck I wanted to make some fresh fruity cupcakes, as I am loving lilac and aqua at the moment I chose to make gluten free blueberry cupcakes with a lemon cream cheese frosting in shades of mauve and lilac to look like pretty flowers. They also perfectly match my pretty new lilac coloured plates from Bombay Duck I am sharing next week.

Gluten Free

12 Servings

Method

Blueberry Cupcakes

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

  2. Line muffin tray with paper cases.

  3. Beat flour, butter, eggs, milk, sugar and vanilla extract in a bowl with an electric mixer until the mixture turns a pale colour.

  4. Stir in the blueberries and mix thoroughly.

  5. Bake for 25-30 minutes.

  6. Place cakes on a wire rack to cool.

Lemon cream cheese frosting

  1. Beat the butter until super soft and creamy

  2. Add the cream cheese , lemon zest and juice, beat until well combined

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

Ingredients

Blueberry Cupcakes

  • 150g gluten free self raising flour

  • 125g butter (unsalted, at room temperature)

  • 2 large eggs

  • 60ml milk (semi-skimmed)

  • 150g caster sugar

  • 1 tsp vanilla (extract)

  • 120g blueberries (fresh)

Lemon cream cheese frosting

  • 200g cream cheese

  • 500g icing sugar

  • 70g butter (unsalted, at room temperature)

  • 1 lemon (juice & zest)

Equipment

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