Gluten free cherry & almond cupcakes

The lovely peeps at Bombay Duck recently sent me a selection of their gorgeous baking goodies to whip up some sweet treats with. First up are the cute cupcake cases in bright colours each with fun designs on the base that come in a boxed set of 200. After much thought I decided to make Cherry and almond cupcakes with a bright pink almond frosting and cherry atop to match the fun kitch prints on the cupcake cases...



Gluten free cherry & almond cupcakes (makes 12 large cupcakes)

Ingredients

• 115g unsalted butter, at room temperature
• 4 large egg whites, at room temperature
• 220g Gluten free plain flour
• 1 tsp gluten free baking powder
• 1/4 tsp bicarbonate of soda (baking soda)
• 185ml buttermilk
• 80ml cherry juice
• 115g caster sugar
• 1 tsp vanilla essence
• 1/2 tsp almond extract
• 12 Maraschino cherries

Cooking instructions

1. Preheat oven to 165C (fan assisted)
2. Line baking tray with cases
3. Place cherry juice and buttermilk in a small bowl and stir to combine
4. In a food mixer beat butter for one minute
5. Add sugar, vanilla essence and almond extract to butter and beat until light and fluffy
6. Add egg whites one at a time to butter mix, beating well after each addition
7. Gradually add flour and buttermilk alternating between the two, beating between each addition until well combined. Scrape down bowl as needed.
8. Divide batter between the cases
9. Place one cherry in the centre of the batter in each cup
10. Bake for about 25 mins until cakes bounce back when lightly pressed
11. Place on rack to cool

Tips...
Butter should be soft enough to hold a thumbprint but still keep its shape.
Eggs should be at room temperature as cold eggs will be harder to keep from curdling.







Almond buttercream (Decorates 12 cupcakes)
Ingredients

• 115g unsalted butter, at room temperature
• 220g icing sugar
• 1/2 tsp almond extract
• 3 tbsp double cream
• Pink food colouring
• White nonpareils
• 12 Maraschino cherries

Method

1. Cream butter and sugar using an electric whisk till light and fluffy
2. Slowly whisk in icing sugar till well combined
3. Add in almond extract and food colouring, whisk till well combined and an even colour
4. Add in double cream and whisk on high speed till light and fluffy
5. Using a piping bag fitted with a star nozzle, pipe a swirl of buttercream on cooled cakes
6. Sprinkle with white nonpareils and decorate with a cherry on top

Have a sweet day!