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Gluten free peach & white chocolate cupcakes

Moist peach cupcakes with yummy chunks of white chocolate topped with peaks of vanilla buttercream frosting and decorated with paper butterfly cupcake toppers

Gluten Free

20 Cupcakes

Method

Peach & white chocolate cupcakes

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

  2. Line baking tray with paper cases

  3. Beat butter and sugar with an electric mixer until the mixture turns light and fluffy

  4. Beat in eggs, flour, milk and vanilla extract.

  5. Stir in the peaches and white chocolate chunks

  6. Divide batter between the cases

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

  8. Place cakes on a wire rack to cool

Vanilla buttercream frosting

  1. Make up a batch of vanilla buttercream

To decorate

  1. Fill piping bag fitted with a small star nozzle with the vanilla frosting and pipe in small peaks on top of cakes.

  2. Push Butterfly Cupcake Toppers into centre of cakes.

Ingredients

Peach & white chocolate cupcakes

  • 125g butter (unsalted, softened)

  • 150g caster sugar

  • 2 large eggs

  • 225g gluten free self raising flour

  • 60ml milk (semi-skimmed)

  • 0.5 tsp vanilla (extract)

  • 2 peaches (cut into small chunks)

  • 100g white chocolate (chunks)

Vanilla buttercream frosting

  • vanilla buttercream

To Decorate

See more...

Gluten free Peachy white choc cupcakes
Pink Butterfly cupcake topper
Gluten free Peachy white choc cupcake

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