Quick & Easy

Gluten-free berry cupcakes

These gluten-free coconut, almond and berry cupcakes make the perfect sweet treat with a cup of tea.
GLUTEN-FREE Berry Cupcakes
12 Item



1.Preheat oven to 180°C/350°F. Grease 12-hole (⅓-cup/80ml) muffin pan.
2.Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time (mixture will separate at this stage, but will come together later). Transfer mixture to large bowl. Stir in ground almonds, coconut, sifted flour and soda, then berries. Divide mixture into pan holes.
3.Bake cakes about 25 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool. Sprinkle with extra coconut.

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