Receta Gluten-Free Berry Cupcakes 杂梅果杯蛋糕
When I was trying to clear my fridge the other day, I saw the packet of frozen mixed berries that I bought from Cold Storage a few months ago, still sitting inside the freezer. Then I remember there's a recipe, Gluten-Free Berry Cupcakes in the "The Afternoon Tea Collection" cookbook that Linda gave to me when she was here not long ago. The recipe is a very simple one, using rice flour. It's a fragrant cake with ground almond, desiccated coconut and lemon zest. Also the cakes are quite moist with the frozen berries but if you don't have any frozen berries at home, you can replace with blueberry and strawberry instead. Very suitable to include this recipe in your Christmas bake list too.
- Gluten-Free Berry Cupcakes
- 65g (2oz) Butter, softened
- 1.5 tsp Lemon zest
- 60g (1/3 cup) Caster sugar
- 2 large Eggs
- 120g (1 cup) Ground almond
- 20g (1/4 cup) Desiccated coconut
- 50g (1/4 cup) Rice flour
- 1/2 tsp Baking soda
- 80g (1/2 cup) Frozen mixed berries or fresh blueberries & strawberries
Method:
Preheat oven to 180C/350F. Line 6-hole muffin pan with paper cases.
Beat butter, lemon zest and sugar until light and fluffy. Add eggs, one at a time, beating until just combined between additions (mixture will separate at this stage).
Use a rubber spatula to stir in ground almonds, desiccated coconut, rice flour and baking soda, then the berries to just combined. Divide mixture into paper cases.
Bake cakes about 25 minutes or skewer inserted into the center of the cake comes out clean. Cool cakes and sprinkle with extra desiccated coconut on top and serve.
65克 软牛油
1.5茶匙 柠檬皮屑
60克 细糖
2个 大鸡蛋
120克 杏仁粉
20克 干椰丝
50克 粘米粉
1/2 茶匙 苏打粉
80克 冷冻杂梅果 (可用新鲜草莓和蓝莓代替 )
预热烤箱致180度C/350度F。准备6个纸杯在满芬烤盘里。
放进预热烤箱烤约25分钟或牙签插入蛋糕中间，取出牙签干净就表示熟了。待蛋糕凉了，撒些干椰丝在表层上即可享用。