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Gluten free pear & maple cupcakes

I decided to make gluten free pear & maple cupcakes spiced with cinnamon. I piped them with maple buttercream frosting and decorated them with fondant blossom flowers.

Gluten Free

12 Cupcakes


Pear & maple cupcakes

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

  2. Line muffin tray with paper cases

  3. Beat butter, flours, eggs, cinnamon, maple syrup and sugar with an electric mixer until the mixture turns a pale colour

  4. Stir in pears

  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

Maple buttercream frosting

  1. Beat butter, icing sugar, food colouring and maple syrup with an electric mixer until the mixture stands in peaks

To decorate

  1. Fill piping bag fitted with a star nozzle with Maple buttercream frosting

  2. Pipe on top of the cakes in small peaks

  3. Place three blossom flowers on the centre of each cupcake


Pear & maple cupcakes

  • 60g butter (unsalted, at room temperature)

  • 150g gluten free self raising flour

  • 2 large eggs

  • 1 tsp cinnamon (ground)

  • 60ml maple syrup

  • 110g brown sugar

  • 1 pears (fresh, cut in to small chunks)

Maple buttercream frosting


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Gluten free pear & maple cupcakes



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