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Gluten free white choc & raspberry cupcakes

A lovely moist gluten free cupcake with chunks of white chocolate and a lovely fresh raspberry taste. Swirled with a rich and creamy fresh raspberry buttercream.

Gluten Free

12 Cupcakes

Method

white chocolate and raspberry cupcakes

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

  2. Line muffin tray with paper cases.

  3. Beat flour, butter, eggs, milk, sugar and vanilla extract in a bowl with an electric mixer until the mixture turns a pale colour.

  4. Stir in the white chocolate and raspberries and mixed thoroughly.

  5. Bake for 25-30 minutes.

  6. Place cakes on a wire rack to cool.

Raspberry buttercream

  1. Using the paddle attachment on your food mixer, beat the butter and fresh raspberries until soft

  2. Add half of the icing sugar and beat until smooth

  3. Add the remaining icing sugar and beat until creamy and smooth

To decorate

  1. Spoon the frosting onto top of cupcakes and level

  2. Decorate each cupcake with three marshmallows

Ingredients

white chocolate and raspberry cupcakes

  • 150g gluten free self raising flour

  • 125g butter (unsalted, at room temperature)

  • 2 large eggs

  • 60ml milk (semi-skimmed)

  • 150g caster sugar

  • 1 tsp vanilla (extract)

  • 100g white chocolate (chunks)

  • 170g raspberries (fresh, pureed)

Raspberry buttercream

To Decorate

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