Gluten-free cupcakes with creme cheese icing. Oh, my.
Ingredients:
- 3 large eggs
- 130g caster sugar
- 90g ground almond
- 90g quinoa flour
- 1tsp vanilla essence
- zest of 1 lemon
Method:
- Place eggs and sugar in a mixer with a whisk attachment and whisk until light and frothy.
- Fold in gently the rest of the ingredients and divide the mix between cupcake cases.
- Bake in a preheated oven to160˚ for 15/ 20 minutes.
Creme Cheese Icing:
- 200g creme cheese
- 100g unsalted butter room temperature
- 50g icing sugar
- 1tsp vanilla essence
- a drop of pink food colouring (optional)
Method:
- Beat the butter and sugar together until light and creamy, add the creme cheese, Vanilla essence and food colouring and beat until smooth.
- Pipe on the top of cupcakes and decorated with summer berries and mint leaves.
Recipe courtesy of Quinola.
