Gluten free flour is known for making cakes much denser, so in this recipe I have substituted the butter for Stork margarine in order to get a lighter and airier texture.

(makes 12)

Ingredients:
115g Stork margarine (tub)
115g castor sugar
2 eggs
140g gluten free plain flour (I used Doves Farm)
1 teaspoon baking powder
1 teaspoon vanilla extract
dash of milk
15g freeze dried raspberries

Icing:
85g Stork margarine (tub)
230g sieved icing sugar
1 tablespoon milk
pink food colouring
edible flowers (optional)

Method:

1. Put all the ingredients into a bowl and beat together until smooth.

2. Place a heaped tablespoon of mixture into each cupcake case. Bake in a preheated oven at 180ºc for 20 minutes or until golden brown and a skewer inserted in the centre comes out clean. (For an Aga, about 10 minutes in the roasting oven with the cold shelf on the 2nd set of runners).

 

4. Combine the icing ingredients and mix until smooth. Add the food colouring to your preference (I use a toothpick for this). Alternatively separate the icing into separate bowls to create different colours or add cocoa powder to the icing instead of food colouring to create raspberry and chocolate cupcakes.

5. Spoon the icing into a piping bag and starting at the edge, pipe in a circular motion into the centre of the cupcake. Decorate as desired. Edible flower petals can make it look extra special.

Enjoy!

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