Name: Gluten-free berry cupcakes
Cook time: 25 min
Total time: 25 min
Ingredients: 125 gram (4 ounces) unsalted butter, softened; 2 teaspoon finely grated lemon rind; 3/4 cup (165g) caster (superfine) sugar; 4 eggs; 2 cup (240g) ground almonds; 1/2 cup (40g) desiccated coconut; 1/2 cup (100g) rice flour; 1 teaspoon bicarbonate of soda (baking soda); 1 cup (150g) frozen mixed berries; 1 tablespoon desiccated coconut, extra

Ingredients

125 gram (4 ounces) unsalted butter, softened

2 teaspoon finely grated lemon rind

3/4 cup (165g) caster (superfine) sugar

4 eggs

2 cup (240g) ground almonds

1/2 cup (40g) desiccated coconut

1/2 cup (100g) rice flour

1 teaspoon bicarbonate of soda (baking soda)

1 cup (150g) frozen mixed berries

1 tablespoon desiccated coconut, extra

Method

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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