Peachy white choc gluten-free cupcakes

Peachy white choc cupcakes (makes 20 cupcake size cakes)

Ingredients
125g (4.5 ounces) butter, softened
1/2 teaspoon (1/6 ounces) vanilla extract
150g (5.2 ounces) caster sugar
2 eggs
225g (8 ounces) self-raising gluten-free flour
2 peaches cut into small chunks
6o ml semi skimmed milk
100g (3.5 ounces) Belgium white choc chunks


Cooking instructions

1. Preheat oven to 160-180 deg C (325-350 deg F).
2. Line muffin tray with paper cases.
3. Beat butter and sugar with an electric mixer until the mixture turns a pale colour.
4. Beat in eggs, flour, milk and vanilla extract.
5. Stir in the peaches and white choc chips.
6. Divide mixture among cases.
   
7. Bake for 25-30 minutes.
8. Place cakes on a wire rack to cool.

To decorate (for 20 cupcake sized cupcakes)

Ingredients
Butterfly Cupcake Toppers
Vanilla butter frosting

Instructions

1. Fill piping bag with the vanilla frosting and pipe in small peaks on top of cakes.
2. Push Butterfly Cupcake Toppers into center of cakes.

To make Butterfly Cupcake Toppers, click here



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Have a sweet day!