Funfetti

Source 1, 2, 3, 4, 5

After a long week, it's time for fun! What better way to add fun to your sweet treats than to a add a handful of sprinkles, non pareils or polka dots to your marshmallows, cake, waffles, cupcakes or popcorn. I so need to do this!

Have a fun-filled, sweet day!

Gluten-free lemon drizzle cupcakes

After a crazy few weeks of non-stop work, a muddy festival and a stinking cold I finally get to share with you some yummy, moist, tangy lemon cupcakes. Stay tuned for more of what I have been inspired by and what I have been up to, with some exciting news...

Gluten-free lemon drizzle cupcakes (makes 12 cupcakes)

Ingredients

• 3 large eggs (200g eggs)
• 200g gluten-free self raising flour
• 200g unsalted butter
• 200g caster sugar
• 2 tbsp milk
• Juice and zest of one large unwaxed lemon
• 150g sifted icing sugar
• Juice of one large unwaxed lemon
• Wafer daisies

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 of 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 the icing sugar into a bowl and add the lemon juice, stirring until smooth
7. Prick the cakes with a fork and immediately pour the icing on top whilst the cakes are still warm
8. Place on rack to cool
9. Decorate with a wafer daisy

Have a sweet day!

Gluten-free red velvet cupcakes

I am so excited to tell you that the lovely peeps at Dr Oetker offered to send me some items from their home baking range so I chose a load of items I really wanted to try. First up are two sets of polka dots, one in blue and white and the other in mixed colours. I picked out the red ones from the mixed colours and sprinkled them on to my gluten-free red velvet cupcakes with a cream cheese frosting. Yesterday I took my Diamond Jubilee themed red/blue and white cupcakes to my sister's Diamond Jubilee street party!

Gluten-free red velvet cupcakes (makes 20 cupcake size cakes)

Ingredients

• 245g (1 3/4 cup) gluten-free flour
• 3/4 tsp salt
• 3/4 tsp baking powder
• 2 tablespoons unsweetened cocoa powder
• 1 cup sugar
• 3/4 stick (6 tablespoons) unsalted butter
• 2 extra large eggs
• 1 tsp pure vanilla extract
• 1 tsp cider vinegar
• 1 cup semi skimmed milk
• Red food paste

Cooking instructions

1. Preheat oven to 165C/325F
2. Line baking tray with cases
3. In a large bowl, place the flour, salt, baking soda, cocoa powder and sugar, and whisk to combine well
4. Beat in the butter, eggs, vanilla and vinegar
5. Stir in the milk, and mix well to combine. Add red food coloring a drop at a time until the desired color is reached. Ensure mixture is well combined and the colour is even
6. Divide batter between the cases
7. Bake for about 25 mins until cakes bounce back when lightly pressed
8. Place on rack to cool

To decorate (for 24 cupcake sized cakes) Ingredients

• 200g cream cheese
• 400g icing sugar, sifted
• 70g butter, softened
• Polka dots in blue and white
• Polka dots jar in mixed colours

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 star nozzle
5. Pipe a swirl of cream cheese frosting onto top of cupcakes
6. Sprinkle with blue, red and white dots

Red and cream striped ribbon from Jane Means

Have a sweet day!