Gluten-Free Berry Cupcakes
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Cook time: 
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Serves: makes 6
 
Ingredients
  • 65g (2oz) Butter, softened
  • 1.5 tsp Lemon zest
  • 60g (1/3 cup) Caster sugar
  • 2 large Eggs
  • 120g (1 cup) Ground almond
  • 20g (1/4 cup) Desiccated coconut
  • 50g (1/4 cup) Rice flour
  • ½ tsp Baking soda
  • 80g (1/2 cup) Frozen mixed berries or fresh blueberries & strawberries
Instructions
  1. Preheat oven to 180C/350F. Line 6-hole muffin pan with paper cases.
  2. Beat butter, lemon zest and sugar until light and fluffy. Add eggs, one at a time, beating until just combined between additions (mixture will separate at this stage).
  3. Use a rubber spatula to stir in ground almonds, desiccated coconut, rice flour and baking soda, then the berries to just combined. Divide mixture into paper cases.
  4. Bake cakes about 25 minutes or skewer inserted into the center of the cake comes out clean. Cool cakes and sprinkle with extra desiccated coconut on top and serve.
Recipe by Anncoo Journal at https://www.anncoojournal.com/gluten-free-berry-cupcakes/