Gluten Free Strawberry Cupcakes

It is a bank holiday this weekend and time to get out and enjoy the sunshine!

This is my favourite time of year, knowing we have the summer ahead of us, and watching the summer berries ripen to remind us that winter is finally over.

If you live up north like I do, the strawberries are not quite ready yet but they are in abundance in the supermarkets; they’re juicy and sweet and make the perfect strawberry flavoured cupcakes.

It’s also the start of the tennis season with the French Open in Paris, so I’ve topped my strawberry cupcakes with freshly whipped cream and a juicy strawberry. Perfect for munching on while watching a game of tennis!

To make these delicious cupcakes, you will need a muffin tin lined with 12 muffin cases.

Preheat the oven to 180’C

Ingredients:

  • 115g butter
  • 115g caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 115g Juvela White Mix
  • 1 tsp baking powder
  • 2 tbs full fat milk
  • 115g finely chopped strawberries
  • 300mls whipping cream
  • Strawberries to decorate

Method:

  • Beat the butter and caster sugar together until light and fluffy.
  • Add the eggs and vanilla slowly, mixing to incorporate.
  • Mix in the Juvela white mix, baking powder and then the milk.
  • Fold in the strawberries.
  • Half fill each muffin case.
  • Bake in the oven for about 15 minutes until a skewer comes out clean.
  • Leave to cool completely.
  • Whip the cream and pipe swirls on each cupcake and top with half a strawberry.
  • Enjoy and have a lovely and relaxing bank holiday weekend.