GLUTEN-FREE BERRY CUPCAKES:

INGREDIANTS:

BUTTER,SOFTENED -125 GM
FINELY GRATED LEMON RIND -2 TEASPOON
CASTER SUGAR - 165 GM
EGGS -4
ALMOND MEAL -240 GM
DESICATED COCONUT - 40 GM
RICE FLOUR - 100 GM
BICARBONATE OF SODA -1 TEASPOON
FROZEN MIXED BERRIES - 150 GM
DESICCATED COCONUT,EXTRA - 1 TABLESPOON

METHOD :

PREHEAT OVEN TO MODERATE[180C/160C FAN-FORCED].GREASE 12-HOLE[1/3-CUP/80 ML]MUFFIN PAN.

BEAT BUTTER,RIND AND SUGAR IN SMALLBOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.ADD EGGS,ONE AT A TIME,BEATING UNTIL JUST COMBINED BETWEEN ADDITIONS [MIXTURE WILL SEPARATE AT THIS STAGE , BUT WILL COME TOGETHER LATER];TRANSFER TO LARGE BOWL.STIR IN ALMOND MEAL,COCONUT ,SIFTED FOUR AND SODA,THEN THE BERRIES.

DIVIDE MIXTURE AMONG MUFFIN PAN HOLES;BAKE ABOUT 25 MINUTES.STAND CUPCAKES 5 MINUTES;TURN,TOP-SIDE UP,ONTO WIRE RACK TO COOL.SPRINKLE WITH EXTRA COCONUT.