Ingredients:
5½oz dairy-free margarine
/¾ cup fruit sugar or caster sugar
3 eggs
¹⁄₃ cup rice flour
1 tsp gluten-free baking powder
scant ½ tsp xanthan gum
¾ cup ground almonds
1 cup raspberries, lightly mashed, plus 12 to decorate
Frosting:
1oz dairy-free margarine
¹⁄₃ cup soya cream cheese
1 tsp rosewater
½ cup fruit sugar or caster sugar
/¾ cup fruit sugar or caster sugar
3 eggs
¹⁄₃ cup rice flour
1 tsp gluten-free baking powder
scant ½ tsp xanthan gum
¾ cup ground almonds
1 cup raspberries, lightly mashed, plus 12 to decorate
Frosting:
1oz dairy-free margarine
¹⁄₃ cup soya cream cheese
1 tsp rosewater
½ cup fruit sugar or caster sugar
Directions:
1. Preheat the oven to 350°F
and arrange 12 paper cupcake cases in a bun tin. To make the frosting,
put the dairy-free margarine, soya cream cheese and rosewater in a
mixing bowl and beat, using a whisk or hand-held electric mixer, until
smooth. Add the sugar, a little at a time, and beat until light and
fluffy. Cover and chill in the fridge for 30 minutes.
2. Using an electric mixer, beat the dairy-free margarine and sugar together in a large mixing bowl until light and fluffy. Gradually beat in the eggs, one at a time, until well mixed.
3. Sift the rice flour, gluten-free baking powder and xanthan gum into the mixture. Quickly fold in the ground almonds, using a spoon, then gently fold in the raspberries. Mix well, but take care not to overmix. Divide the mixture evenly into the cupcake cases.
4. Bake for 18–20 minutes, until golden brown and well risen and a skewer inserted in the centre comes out clean. Remove from the oven and turn out of the tin, then transfer to a wire rack and leave to cool completely.
5. Spread a little of the frosting over each cupcake, top with a raspberry and serve.
2. Using an electric mixer, beat the dairy-free margarine and sugar together in a large mixing bowl until light and fluffy. Gradually beat in the eggs, one at a time, until well mixed.
3. Sift the rice flour, gluten-free baking powder and xanthan gum into the mixture. Quickly fold in the ground almonds, using a spoon, then gently fold in the raspberries. Mix well, but take care not to overmix. Divide the mixture evenly into the cupcake cases.
4. Bake for 18–20 minutes, until golden brown and well risen and a skewer inserted in the centre comes out clean. Remove from the oven and turn out of the tin, then transfer to a wire rack and leave to cool completely.
5. Spread a little of the frosting over each cupcake, top with a raspberry and serve.
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