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Gluten free Cranberry & Almond cupcakes

To serve at Christmas I made seasonal cranberry and almond cupcakes with a cream cheese frosting sprinkled with edible glitter and decorated with deer cake picks

Gluten Free

12 Cupcakes

Method

Cranberry & almond cupcakes

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

  2. Line muffin tray with paper cases

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

  4. Stir in fruit, nuts, flour and milk

  5. Divide mixture among cases

  6. Bake for 25-30 minutes 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 piping bag with the cream cheese frosting and pipe in a swirl on top of cakes

  2. Sprinkle with edible glitter

  3. Place deer on top of cupcakes

Ingredients

Cranberry & almond cupcakes

  • 125g butter (unsalted, at room temperature)

  • 2 large eggs

  • 0.5 tsp vanilla (extract)

  • 150g caster sugar

  • 170g cranberries (dried)

  • 50g almonds (slivered)

  • 150g gluten free self raising flour

  • 60ml milk (semi skimmed)

Cream cheese frosting

  • 200g cream cheese

  • 400g icing sugar

  • 70g butter (unsalted, at room temperature)

To Decorate

See more...

Cranberry & almond cupcakes
Cranberry & Almond cupcakes

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