Gluten-free strawberry choc chip cupcakes

Gluten-free strawberry choc chip cupcakes (makes 24 cupcake size cakes)

Ingredients

• (4.5 ounces) unsalted butter, softened
• 1 teaspoon (1/6 ounces) natural vanilla extract
• 250g (2/3 cup) caster sugar (superfine sugar)
• 2 eggs
• 250g (1 cup) self-raising flour
• 150g (5 ounces) Blended fresh Strawberries
• 175g (6 ounces) Hotel Chocolat milk chocolate drops

Cooking instructions

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

To decorate (24 cupcake size cakes)

What you will need

• 24 white fondant bunnies
• 56 small fondant flowers
• Green vanilla buttercream
• Grass icing tube no.233
• Icing bag or bottle

Instructions

1. Spoon green buttercream into a piping bag or bottle fitted with a nozzle attached
2. On top of the cakes, starting at outside edge and working in circles, pipe buttercream by squeezing a small amount onto cake at 90 degree angle, then stop squeezing and pull up and away at various angles when icing strand is long enough (about 3 cm)
3. Push fondant flowers and bunny lightly into iced grass

Have a sweet day!