I am the worst baker in the world. However, I am very good at eating baking, as long as my tummy can handle it. I have been gluten free for 4 years now, but I really struggle with the sweet-things part. Why does sugar and gluten go hand in hand? But with the guidance (or complete control) of the lovely Karolina, we turned out some yummy little cakes.
Gluten free raspberry cupcakes
You will need:
150g ground almonds
150g unsalted butter
150g icing sugar
100g gluten-free plain flour
5 medium egg whites
200g of raspberries (or any berry that takes your fancy)
zest of 1 lemon
60ml of creme fraiche (the best part!)
1. Preheat the oven to 180ºC and line a 12 hole muffin tin with cupcake cases.
2. Melt the butter in the microwave (or if like me you don't have one, in a saucepan) and leave to one side to cool. Sift the flour, icing sugar and almonds into a large bowl and add the lemon zest.
3. Whisk the egg whites until frothy and add to the flour, sugar and almond, the stir in the cooked melted butter.
4. Fold the berries into the mixture, reserving a few for decoration.
5. Divide the mix between the cases and bake for 25-30 minutes.
6. Test the cupcakes by inserting a toothpick to see if they are baked. Cool in the tin for 5 minutes, then cool on a wire rack. Serve with a dollop of creme fraiche and a couple of berries.
If you're feeling fancy like us you can add a few drops of food colouring in the creme fraiche to make them extra pretty.
Eat fast before boyfriend comes home and they disappear in an instant.
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