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Gluten free lemon swirl white choc & raspberry cupcakes

I wanted to make some pretty cupcakes to celebrate finally finishing a little spot in my garden, so I made gluten free vanilla cupcakes swirled with tangy lemon curd and white chocolate chips. I decorated them with swirls of creamy raspberry frosting and pretty pink wafer roses.

To see my gluten free lemon swirl white choc and raspberry cupcakes in my garden spot, check out the Laura Ashley blog post Torie Jayne's garden spot

Tomorrow I will show you how I made my Laura Ashley printed bunting x

Gluten Free

12 Cupcakes

Method

Lemon swirl & white choc 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 white chocolate chips and mixed thoroughly

  5. Divide batter between the baking cases

  6. Place a teaspoon of lemon curd on each batter filled case and using a toothpick, swirl lemon curd into batter

  7. Bake for 25-30 minutes until cakes bounce back when lightly pressed

  8. Place cakes on a wire rack to cool.

Raspberry whipped cream frosting

  1. Lightly whip the double cream with the icing sugar

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

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

To decorate

  1. Fill piping bag fitted with a star nozzle with the raspberry whipped cream frosting and pipe a swirl of frosting on to cooled cakes

  2. Just before serving the cakes, add a pink wafer rose to the top of each cake

Ingredients

Lemon swirl & white choc cupcakes

  • 150g gluten free self raising flour

  • 125g butter (unsalted, at room temperature)

  • 2 large eggs (at room temperature)

  • 60ml milk (semi-skimmed)

  • 150g caster sugar

  • 1 tsp vanilla (extract)

  • 100g white chocolate (chips)

  • 12 tsp lemon curd

Raspberry whipped cream frosting

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