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Gluten free blueberry & lemon cupcakes

I spent this Valentine's day at my adorable niece's Christening. My sister's wedding was butterfly themed so she asked me if I could make some fondant butterflies in pink and turquoise with which to decorate the Christening cake. Well, how could I refuse! I adore little Molly and wanted to make the day really special for her. I made loads of fondant butterflies so decided to whip up a batch of cupcakes for the remaining butterflies.

Blueberry & lemon cupcakes, with peaks of piped buttercream frosting, adorned with pretty turquoise fondant butterflies...

Gluten Free

12 Cupcakes

Method

Strawberry & almond cupcakes

  1. Preheat oven to 165C/325F

  2. Line muffin tray with paper cases or baking tray with silicone cases

  3. Whisk egg whites until stiff peaks form and leave to one side

  4. Beat butter and sugar until light and fluffy

  5. Fold in the sifted flour, vanilla extract, blueberries, lemon zest and ground almonds

  6. Fold in the egg whites

  7. Divide mixture between cases

  8. Bake for about 12-15 mins until cakes bounce back when lightly pressed

  9. Place cakes on rack until cool

Vanilla buttercream

  1. Using the paddle attachment on your food mixer, beat the butter and vanilla essence until soft

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

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

To decorate

  1. Fill piping bag with cream cheese frosting and pipe in peaks on top of the cakes

  2. Place a turquoise fondant butterfly in centre of each cupcake

Ingredients

Strawberry & almond cupcakes

  • 125g butter (unsalted, at room temperature)

  • 125g icing sugar

  • 4 large eggs (white)

  • 50g gluten free self raising flour (sifted)

  • 150g almonds (ground)

  • 100g blueberries

  • 1 lemons (zest)

  • 0.5 tsp vanilla (extract)

Vanilla buttercream

  • 225g icing sugar (sifted)

  • 1 tsp vanilla (extract)

  • 225g butter (unsalted)

To decorate...

Ingredients...

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