Lemon cream gluten free cupcakes

Lemon cream cupcakes (makes 12 muffin size cakes)

Ingredients
90g (1/3 cup) butter, softened
90g (1/3 cup) cream cheese
2 teaspoons finely grated lemon rind
2 eggs
150g (2/3 cup) caster (superfine) sugar
150g (1 cup) Gluten Free self-raising flour


Cooking instructions

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

To decorate (for 12 muffin size cakes)

Ingredients
Vanilla butter frosting
Green sprinkle sugar

Instructions

1. Fill piping bag with the vanilla frosting and pipe in a swirl on top of cakes.
2. Sprinkle green sugar on top.

Have a sweet day!