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Six of the best cupcake recipes

Celebrate cupcake week with these divinely delicious recipes, from decadent Mars Bar flavour to gluten-free Blueberry


Posted: 18 September 2013
by Catherine O'Dolan


Gluten-free Blueberry Cupcakes
 6 of 6 

Gluten-Free Blueberry Cupcakes

Makes 12 cupcakes

INGREDIENTS

150g (51/2oz) ground almonds

200g (7oz) icing sugar, sifted

100g (31/2oz) gluten-free plain flour

Finely grated zest of 1/2 lemon

5 large egg whites, at room temperature

150g (51/2oz) butter, melted and cooled

150 fresh or frozen blueberries

FOR THE FROSTING

60g (21/4oz) unsalted butter, softened

200g (7oz) cream cheese, softened

1 tsp lemon juice

350g (12oz) icing sugar, sifted

Sugar flowers for decoration

METHOD

1. Preheat oven to 200°C/400°C/Gas Mark 6.

2. Line a 12-hole muffin tray with cupcake cases.

3. Place the almonds, sugar, flour and lemon zest in a bowl, mix well and set aside.

4. In a separate bowl, whisk egg whites with a fork until frothy and mix with the flour mixture.

5. Stir in the melted butter and fold through the berries.

6. Divide the mixture between the cupcake cases and bake for 20 minutes, or until a skewer inserted into the centre comes out clean. Leave the cupcakes to cool for 10 minutes before placing on a wire rack to cool completely.

7. To make the frosting, cream the butter for 1–2 minutes. Add the cream cheese, lemon juice and half the icing sugar and beat until the mixture is fluffy. Slowly add remaining icing sugar and beat until the mixture is spreadable.

8. Use the frosting immediately or refrigerate in an airtight container for up to one week. Decorate with the sugar flowers.

Taken from Divine Cupcakes by Tamara Jane (New Holland, £12.99).

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