Gluten free strawberry & almond cupcakes

For my bunny topped cupcakes I made gluten free strawberry & almond cupcakes with a poured fondant top, and they tasted a bit like bakewell tarts! I sprinkled them in gold glitter and adorned with them roll-on fondant icing.

To avoid confusion with my American readers... in the UK the term fondant actually refers to icing that is used for pouring and dipping; the glossy, sticky stuff found on iced buns and fondant fancies. This is what I used to ice my cupcakes. I used roll-on icing for the bunnies and flowers which is called fondant icing in the US and is the same as sugar paste.

Gluten free strawberry & almond cupcakes (makes 20 cupcake size cakes)

Ingredients

• 100g butter
• 100g caster sugar
• 2 large eggs, beaten
• 500g gluten-free self-raising flour
• 50g ground almonds
• 1 tsp almond extract
• 2 tbsp strawberry jam

Cooking instructions

1. Preheat oven to 165C/325F
2. Line baking tray with cases
3. Beat butter and sugar until light and fluffy
4. Beat in eggs one at a time until batter is smooth
5. Fold in the sifted flour, ground almonds and almond extract with a metal spoon
6. Pipe batter into cases
7. Divide jam between the cases and, using a cocktail stick, swirl into batter
8. Bake for about 20 mins until cakes bounce back when lightly pressed
9. Place cakes on rack until cool

To decorate (for 24 cupcake sized cakes) Ingredients

• Fondant icing
• Edible gold glitter
• Fondant bunnies
• Fondant flowers

For instructions on how to make fondant flowers click here and for instructions on how to make fondant bunnies click here

Instructions

1. Make up fondant icing as per instructions on packet
2. Pour fondant icing on to top of cakes and sprinkle with glitter
3. Place fondant flowers and bunny on to iced cakes
4. Leave icing to set

I served mine in mini butter dishes as table settings for my Easter tea and cakes

Have a sweet day!