Gluten-Free Berry Cupcakes 杂梅果杯子蛋糕
When I was trying to clear my fridge the other day, I saw the packet of frozen mixed berries that I bought from Cold Storage a few months ago, still sitting inside the freezer. Then I remember there’s a recipe, Gluten-Free Berry Cupcakes in the “The Afternoon Tea Collection” cookbook that Linda gave to me when she was here not long ago. The recipe is a very simple one, using rice flour. It’s a fragrant cake with ground almond, desiccated coconut and lemon zest. Also the cakes are quite moist with the frozen berries but if you don’t have any frozen berries at home, you can replace with blueberry and strawberry instead. Very suitable to include this recipe in your Christmas bake list too.
Gluten-Free Berry Cupcakes
Prep time
Cook time
Total time
Author: Ann Low
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
- Preheat oven to 180C/350F. Line 6-hole muffin pan with paper cases.
- 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).
- 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.
- 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.
杂梅果杯子蛋糕
材料：
- 65克 软牛油
- 1.5茶匙 柠檬皮屑
- 60克 细糖
- 2个 大鸡蛋
- 120克 杏仁粉
- 20克 干椰丝
- 50克 粘米粉
- 1/2 茶匙 苏打粉
- 80克 冷冻杂梅果 (可用新鲜草莓和蓝莓代替 )
做法：
- 预热烤箱致180度C/350度F。准备6个纸杯在满芬烤盘里。
- 将牛油，柠檬皮屑及细糖打致松发。加入鸡蛋，一个一个下，搅打致均匀（这时候的蛋糊会有一点分散)。
- 将剩下的才料- 杏仁粉，干椰丝，粘米粉和苏打粉；杂梅加入蛋糊里，用橡皮刮刀拌匀即可。然后把面糊平均的分配到纸杯里。
- 放进预热烤箱烤约25分钟或牙签插入蛋糕中间，取出牙签干净就表示熟了。待蛋糕凉了，撒些干椰丝在表层上即可享用。
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This post is linked to Cook and Celebrate (Christmas 2014)
organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.
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Best Recipes For Everyone #5 Dec ’14
hosted by Fion from Xuan Hom Mum Kitchen Dairy
Hi Ann, looks like this is a good recipe that I must do since I have all the ingredients. Can I substitute the frozen berries with dried strawberries?
Hi Kimmy, Yes you can if you prefer to add dried berries.
Hi Ann,
Lovely cupcakes! Using the gold foil makes your cupcakes very festive and elegant!
Thanks for sharing with CYB!
Hi Ann, very beautiful and delightful gluten free berry cupcakes. Now you give me the idea of using ground almond for bakes. Thanks for sharing and cheers 🙂
Ann，刚买了一包蔓越莓干，这蛋糕来得是时候，调节一下懒惰性再烤来吃
谢谢分享
Hi Ann,
I'm a fan of all gluten free cake recipes!!! These very berry-coconut cakes look so festive with the snow and berries! 😀
Zoe
Cupcakes with berries are always great!
Love these naturally gluten free muffins! They are so soft and beautiful.
These muffins look great. Almond, coconut.. sounds really good!
These sweet little cupcakes are just what I want to enjoy with my cup of tea! Can share?
Looks delicious. I love the flavor of rice flour and it's always good to have some glutenfree options in your repertoire… Just in case!
Ann, the golden cupcake liners sure put a festive feel to the cupcakes! I can't seem to get frozen berries from the Cold Storage near my area.
Hi Ann, oh I've got some unused dessicated coconut and ground almond. Your lovely cupcakes are so inviting … grabbing 1 for my tea-break ^-^! Hee… hee … Thanks for sharing.
such lovely cupcakes.. the desiccated coconut topping makes it ultra lovely.. like a snowy feeling