Pear and maple gluten-free cupcakes

Pear and maple gluten free cupcakes (makes 12 muffin size cakes)

Ingredients
60g white butter, softened
1 teaspoon ground cinnamon
110g brown sugar
2 eggs
1 fresh pear, cut into small chunks
60ml maple syrup
150g (1 cup) self-raising gluten free 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, flours, eggs, cinnamon, maple syrup and sugar with an electric mixer until the mixture turns a pale colour.
4. Stir in pears.
5. Divide mixture among cases.
6. Bake for 25-30 minutes.
7. Place cakes on a wire rack to cool.

Maple Frosting (covers 12 muffin size cakes)

Ingredients
60g white butter, softened
4 teaspoon maple syrup
100g icing sugar (2/3 cup powdered sugar)
green food colouring


Cooking instructions

1. Beat butter, icing sugar, food colouring and maple syrup with an electric mixer until the mixture stands in peaks.
2. Spoon into a piping bag fitted with a small star nozzle.
3. Pipe on top of the cakes in small peaks.

To decorate (12 muffin size cakes)

You will need
Roll on white icing
Flower blossom plunger cutters
Pink sprinkles

Instructions

1. Lightly dust surface with icing sugar, knead icing till soft and pliable.
2. Roll out white icing using rolling pin to be between 3-5mm thick.
3. Cut out 36 medium and 36 small flowers using flower blossom plunger cutter.
4. Lightly dampen undersides of the small flowers with water using a small paintbrush and place on medium flowers, push pink sugar strands into centre of flowers.
5. Place 3 flowers on the centre of each cake.

Have a sweet day!