Gluten-free blackcurrant swirl cupcakes

To put on the bottom layer of my pretty cake stand from Tala I made blackcurrant swirl cupcakes topped with cream cheese frosting and decorated with funfetti. I used a mixture of edible decorations to create my pastel funfetti. I just love how happy and cute funfetti looks!

Gluten-free blackcurrant swirl cupcakes (makes 20 cupcake size cakes)

Ingredients

• 150g (1 3/4 cup) gluten-free self-raising flour
• 90g butter, softened
• 110g caster sugar
• 2 eggs
• 1/2 tsp natural vanilla essence
• 2 tbsp semi skimmed milk
• 3 tbsp of good quality blackcurrant jam

Cooking instructions

1. Preheat oven to 165C/325F
2. Line baking tray with cases
3. In a food mixer, beat all of the ingredients except the blackcurrant jam, until you have a smooth, soft batter
4. Divide batter between the cases
5. Place 1/2 tsp blackcurrant jam on to top of batter and swirl jam into batter using a skewer
6. Bake for about 20 mins until cakes bounce back when lightly pressed
7. Place on rack to cool

To decorate (for 12 cupcake sized cakes) Ingredients

• 200g cream cheese
• 400g icing sugar, sifted
• 70g butter, softened
• Shimmer purple decorating sugar crystals
• Shimmer turquoise decorating sugar crystals
• Shimmer blue decorating sugar crystals
• Lilac nonpareils
• Natural lilac star sugar shapes
• Natural baby pink star sugar shapes
• Natural blue star sugar shapes

Instructions

1. Beat the butter until super soft and creamy
2. Add the cream cheese and beat until well combined
3. Add the sifted icing sugar and beat until you have a soft, well combined icing
4. Fill a piping bag fitted with a round nozzle
5. Pipe a swirl of cream cheese frosting onto top of cupcakes
6. Sprinkle with funfetti

Have a sweet day!