Pear and maple gluten free cupcakes (makes 12 muffin size cakes)
Ingredients
60g white butter, softened
1 teaspoon ground cinnamon
110g brown sugar
2 eggs
1 fresh pear, cut into small chunks
60ml maple syrup
150g (1 cup) self-raising gluten free flour
Cooking instructions
- Preheat oven to 160-180 deg C (325-350 deg F).
- Line muffin tray with paper cases.
- Beat butter, flours, eggs, cinnamon, maple syrup and sugar with an electric mixer until the mixture turns a pale colour.
- Stir in pears.
- Divide mixture among cases.
- Bake for 25-30 minutes.
- Place cakes on a wire rack to cool.
Maple Frosting (covers 12 muffin size cakes)
Ingredients
60g white butter, softened
4 teaspoon maple syrup
100g icing sugar (2/3 cup powdered sugar)
green food colouring
Cooking instructions
- Beat butter, icing sugar, food colouring and maple syrup with an electric mixer until the mixture stands in peaks.
- Spoon into a piping bag fitted with a small star nozzle.
- Pipe on top of the cakes in small peaks.
To decorate (12 muffin size cakes)
You will need
Roll on white icing
Flower blossom plunger cutters
Pink sprinkles
Instructions
- Lightly dust surface with icing sugar, knead icing till soft and pliable.
- Roll out white icing using rolling pin to be between 3-5mm thick.
- Cut out 36 medium and 36 small flowers using flower blossom plunger cutter.
- Lightly dampen undersides of the small flowers with water using a small paintbrush and place on medium flowers, push pink sugar strands into centre of flowers.
- Place 3 flowers on the centre of each cake.
Have a sweet day!