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Gluten free strawberry & rose cupcakes

I spent this Valentine's day at my adorable niece's Christening. My sister's wedding was butterfly themed so she asked me if I could make some fondant butterflies in pink and turquoise with which to decorate the Christening cake. Well, how could I refuse! I adore little Molly and wanted to make the day really special for her. I made loads of fondant butterflies so decided to whip up a batch of cupcakes for the remaining butterflies.

Fresh strawberry cupcakes with a hint of rose flavour, with peaks of piped cream cheese frosting, adorned with pretty pink fondant butterflies...

Gluten Free

12 Cupcakes

Method

Strawberry & rose cupcakes

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

  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 half the sifted flour

  6. Fold in strawberries, rose water extract and milk

  7. Fold in remaining flour

  8. Dividebatter between the cases

  9. Bake for about 12-15 mins until cakes bounce back when lightly pressed

  10. Place cakes on rack until cool

Cream cheese frosting

  1. Beat the butter until super soft and creamy

  2. Add the cream cheese and beat until well combined

  3. Add the sifted icing sugar and beat until you have a soft, well combined icing

To decorate

  1. Fill piping bag with cream cheese frosting and pipe in peaks on top of the cakes

  2. Place a pink fondant butterfly in centre of each cupcake

Ingredients

Strawberry & rose cupcakes

  • 125g butter (unsalted, at room temperature)

  • 200g caster sugar

  • 3 large eggs (beaten)

  • 300g gluten free self raising flour (sifted)

  • 140ml milk (semi skimmed)

  • 150g strawberries (fresh, diced)

  • 0.5 tsp rose water extract

  • 1 pinch salt

Cream cheese frosting

  • 200g cream cheese

  • 400g icing sugar

  • 70g butter (unsalted, at room temperature)

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