Gluten-free lemon & raspberry cream cupcakes

Yesterday I showed you the Hello Kitty princess castle birthday cake I made for my niece Molly's birthday. I also bought a bright pink Hello Kitty cupcake stand and Hello Kitty cupcake wrappers for Molly. I filled them with gluten-free lemon & raspberry cream cupcakes decorated with chocolate Hello Kitty and bunny heads.

Gluten-free lemon cupcakes (makes 24 cupcakes)

Ingredients

• 3 large eggs (200g eggs)
• 200g gluten-free self raising flour
• 200g unsalted butter (2 cups), softened
• 200g caster sugar
• 2 tbsp milk
• Juice and zest of one large unwaxed lemon

Cooking instructions

1. Heat oven to 190C (fan 170C) or gas mark 5
2. Line baking tray with cases
3. In a food mixer, beat all the ingredients until you have a smooth, soft batter
4. Divide batter between the cases
5. Bake for about 25 mins until cakes bounce back when lightly pressed
6. Place on rack to cool

Raspberry cream icing (makes 24 cupcakes)
Ingredients

• Double cream (heavy cream)
• 15 fresh raspberries
• Pinch of caster sugar

Method

1. Lightly whip the double cream with the caster sugar
2. Using a food processor or fork, mash the raspberries
3. Add the crushed raspberries to the whipped cream and whip till you have an even pink colour
4. Pipe a swirl of raspberry cream on to cooled cakes

I made the Hello Kitty decorations out of white chocolate. Using my Hello Kitty moulds, I first filled the bows with melted, red-coloured chocolate and left them to set. I then filled the moulds with melted white chocolate and left them to set. I filled the "eye" holes with melted black chocolate and carefully piped the whiskers using the same black chocolate. The nose was painted yellow with food colouring.





Have a sweet day!