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Gluten free lemon & raspberry cream cakes

Yesterday I showed you the Hello Kitty princess castle birthday cake I made for my niece Molly's birthday. I also bought a bright pink Hello Kitty cupcake stand and Hello Kitty cupcake wrappers for Molly. I filled them with gluten-free lemon & raspberry cream cupcakes decorated with chocolate Hello Kitty and bunny heads.

A zesty light & fluffy lemon cupcake topped with a fresh raspberry cream frosting, decorated with hand made white chocolate Hello Kitty heads

Gluten Free

24 Cupcakes

25 mins cooking

Method

Lemon cupcakes

  1. Heat oven to 190C (fan 170C) or gas mark 5

  2. Line baking tray with paper cases

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

  4. Divide batter between the cases

  5. Bake for about 25 mins until cakes bounce back when lightly pressed

  6. Place cakes on a wire rack to cool

Raspberry cream frosting

  1. Lightly whip the double cream with the caster sugar

  2. Using a food processor or fork, mash the raspberries

  3. Add the crushed raspberries to the whipped cream and whip till you have an even pink colour

To decorate

  1. Fill a piping bag fitted with a star nozzle with raspberry cream frosting.

  2. Pipe a swirl of raspberry cream on to cooled cakes

  3. Place Hello Kitty decoration in centre of icing

Ingredients

Lemon cupcakes

  • 3 large eggs

  • 200g gluten free self raising flour

  • 200g butter (unsalted, at room temperature)

  • 200g caster sugar

  • 2 tbsp milk

  • 1 lemons (juice & zest)

Raspberry cream frosting

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Hello Kitty cupcake
Hello Kitty filled cupcake stand
Hello Kitty cupcakes ready for delivery

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