Gluten free berry cupcakes

This is my recipe for gluten free berry cupcakes. They're perfect for when you're after that fruity treat rather than a really sugary or chocolaty one, and they're really easy to make as well! This recipe can easily be altered for those of you who are lactose intolerant, however, this recipe contains nuts, so those of you with nut allergy, you best keep away from this one. This recipe is also not suitable for vegans because of the eggs, but for vegetarians its fine. It has no colouring at all, and, of course, its gluten free.

Ingredients 

• 125 grams butter (or soya/dairy free alternative)
• 2 teaspoons lemon extract (or more if you prefer)
• 165 grams golden caster sugar
• 4 medium sized eggs
• 160 grams ground almonds
• 80 grams gluten free self raising flour blend
• 100 grams rice flour
• 1 teaspoon bicarbonate of soda
• 1 teaspoon xanthan gum 
• 160 grams frozen mixed summer berries 

Method

Soften the butter and mix together with the lemon extract and the golden caster sugar until the mixture is smooth. You can do this by hand or with and electric mixer on its lowest setting. I prefer to do it by hand with a silicone spatula, however sometimes this can be difficult to get the desired mix and so an electric hand mixer can be useful. 

At this stage, add the eggs, one at a time and gently beat in to the mixture. The mixture may start to separate, but don't panic, it will all come together later. 

Weigh the almonds in a separate bowl to the butter, eggs, lemon and sugar. Sift the two kinds of flour and add to the almonds along with the bicarbonate of soda and the xanthan gum and mix together with a table knife. 

Add the flour mix to the butter, sugar, lemon and eggs until well combined and smooth. I find with this recipe it comes out very dough like, but it still bakes well.  Once the mixture is fully combined add the mixed summer berries and gently mix in. 

Place in cupcake mixture and bake in a preheated oven at 180 degrees in a fan assisted oven for 30 - 45 mins (30 mins for small cases and 45 for large cases). When cooked, place on a wire rack to cool.

I find this quantity makes between 12 and 24 cakes, again, this depends on the size of cases you intend to use. 

This recipe always goes down well with my mum and dad, however i originally made it for my boyfriends mother, who is also gluten intolerant. It was the first gluten free cake i made so I'd advise this for those of you new to baking gluten free. 

Love and hugs,

Fussy Eater

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