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Gluten free redcurrant & white chocolate cupcakes

To celebrate watching the Olympic road race which passed near our house, we had cupcakes wrapped in the British flag...

Deliciously moist redcurrant and white chocolate cupcakes with a cream frosting, decorated with a fresh sprig of redcurrants

Gluten Free

12 Cupcakes

Method

Redcurrant and white chocolate cupcakes

  1. Heat oven to 170C (fan 150C)

  2. Line baking tray with cases

  3. In a food mixer, beat the butter, sugar, eggs and vanilla extract until pale and creamy.

  4. Stir in sifted flour, ground almonds, white chocolate, red currants and milk

  5. Divide batter between the paper cases

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

  7. Place on rack to cool

Whipped cream frosting

  1. Place the cream and icing sugar in a bowl and whisk till light and fluffy

To decorate

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

  2. Pipe a swirl of cream frosting on top of the cakes and decorate with a sprig of redcurrants

Ingredients

Redcurrant and white chocolate cupcakes

  • 125g butter (unsalted, at room temperature)

  • 100g gluten free self raising flour

  • 50g almonds (ground)

  • 150g caster sugar

  • 60ml milk

  • 50g white chocolate (chopped)

  • 0.5 tsp vanilla (extract)

  • 60g redcurrants

Whipped cream frosting

  • 150g double cream

  • 2 tbsp icing sugar (sifted)

  • 12 redcurrants (sprigs)

See more...

British flag cupcake wrappers
Yummy!
Redcurrant & white choc cupcakes

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