Mini gluten free berry chocolate cupcakes

Mini gluten-free berry chocolate cupcakes (makes 48 mini size cupcakes)

Ingredients

• 125g (4.5 ounces) butter, softened
• 2 tbsp Hotel Chocolat organic cocoa powder
• 150g (5.2 ounces) caster sugar
• 2 eggs
• 225g (8 ounces) gluten free self-raising flour
• 60 ml semi skimmed milk
• 1 teaspoon vanilla bean paste
• 100g (3.5 ounces) 70% dark chocolate chips
• 200g fresh raspberries, pureed

Cooking instructions

1. Preheat oven to 160-180 deg C (325-350 deg F)
2. Line cupcake tin with paper cases or tray with silicone cases
3. Beat butter and sugar with an electric mixer until the mixture turns a pale colour
4. Beat in eggs, flour, milk and vanilla extract
5. Fold in the dark choc chips and raspberries
6. Pipe batter into cases
7. Bake for 20-25 minutes or till cakes bounce back when lightly pressed
8. Place cakes on a wire rack to cool

To decorate (for 48 mini sized cupcakes)
Ingredients

• Chocolate buttercream
• Desiccated coconut
• Fondant flowers
• Jelly beans

For instructions on how to make fondant flowers click here

Instructions

1. Fill piping bag fitted with star nozzle full of chocolate buttercream
2. Pipe a nest on top of cupcakes
3. Sprinkle with desiccated coconut
4. Push fondant flower into side of nest and three jelly beans in the centre of the piped nests

I served eight of them on my gold spot cupcake stand as part of my Easter table

I packaged up the rest in pretty egg boxes, for all the details and where to buy check out here

Have a sweet day!