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Cherry Bakewell Cupcakes (Gluten + Lactose Free)
CAKES AND SILLINESS18Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 250 grams Stork (other baking margarines are available. Yes, I have been listening to a lot of radio recently)
- 175 grams golden caster sugar
- 5 eggs
- 250 grams gluten free self-raising flour (as ever, Dove’s works a charm + 2 tbsp)
- 1 tsp. baking powder
- 1 orange
- 3 Tbsp. almond (or any lactose-free milk)
- 200 grams cherries
- 2 Tbsp. juice
- 250 grams marzipan (grated, try putting it in the fridge for a while to make grating it easier. Try also to resist holding the grater above your mouth instead of above a bowl … I like marzipan..)
- 1 tsp. almond essence
- 24 glacé cherries (to decorate.)
- 250 grams unsalted butter (softened and cut into cubes)
- 400 grams icing sugar
- 4 tsp. almond essence (more-or-less, I love a good proper whack of almond in my food, see note above marzipan above so you may want to hold back a little)
- 100 grams white chocolate
- 250 grams icing sugar
- 4 Tbsp. juice (from the cocktail cherry jar)
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