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Gluten free strawberry & almond cupcakes

For my bunny topped cupcakes I made gluten free strawberry & almond cupcakes with a poured fondant top, and they tasted a bit like bakewell tarts! I sprinkled them in gold glitter and adorned with them roll-on fondant icing.

Gluten Free

20 Cupcakes


Strawberry & almond cupcakes

  1. Preheat oven to 165C/325F

  2. Line muffin tray with paper cases or baking tray with silicone cases

  3. Beat butter and sugar until light and fluffy

  4. Beat in eggs one at a time until batter is smooth

  5. Fold in the sifted flour, ground almonds and almond extract with a metal spoon

  6. Pipe batter into cases

  7. Divide jam between the cases and, using a cocktail stick, swirl into batter

  8. Bake for about 20 mins until cakes bounce back when lightly pressed

  9. Place cakes on rack until cool

Poured fondant icing

  1. Sift the fondant Icing Sugar into a large bowl and make a well in the centre. Add the water, a teaspoonful at a time, and stir with a wooden spoon until you have a smooth pourable paste

To decorate

  1. Pour the icing on to the top of the cakes

  2. Place fondant bunny and flowers on to the cakes

  3. Sprinkle cakes with glitter and leave to set


Strawberry & almond cupcakes

  • 100g butter (unsalted, at room temperature)

  • 100g caster sugar

  • 2 large eggs (beaten)

  • 500g gluten free self raising flour (sifted)

  • 50g almonds (ground)

  • 1 tsp almonds (extract)

  • 2 tbsp strawberry jam

Poured fondant icing

  • 150g fondant icing sugar (sifted)

  • 3 tbsp water (juice)


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