Mini bakes, maximum indulgence!

WE LOVE… FUNFETTI CUPCAKES // SESAME MINI LOAVES // VEGAN COCONUT CUPCAKES

For the gluten-free strawberry cupcakes with pink frosting, see page 30

Gluten-free strawberr y cupcakes with pink frosting

MAKES 12-14

For the cupcakes

2 large free-range eggs

2 large free-range egg whites

1 tsp vanilla extract

160g (5½oz) butter

250g (9oz) caster sugar

300g (10½oz) wheat & glutenfree self-raising flour, sifted ½ tsp salt

2 tsp xanthan gum

125ml (4fl oz) milk

12 large strawberries, chopped

For the buttercream frosting

140g (5oz) butter, softened

280g (10oz) icing sugar, sifted

1-2 tbsp milk ½ tsp vanilla bean paste pink gel food colouring (optional)

1 Preheat the oven to 180°C/Gas Mark 4 and line a muffin tin with muffin cases.

2 Combine the eggs, egg whites and vanilla extract with a fork in a small bowl and set aside.

3 In a large bowl, cream the butter and sugar together on high until light and fluffy.

4 Gradually add the beaten egg and vanilla mixture on a medium speed and mix well between each addition.

5 Fold in the sifted flour, salt and xanthan gum in two batches and alternate it with the milk. Add the chopped strawberries and again, fold gently to incorporate.

6 Divide the mixture equally between the cases, filling them about threequarters full. Use an ice cream scoop to get equal amounts. Level out the batter with the back of a teaspoon as it is quite thick.