175g caster sugar
1 teaspoon glycerine
150g gluten-free wheat-free self-raising flour
15g rice flour
½ teaspoon xanthan gum
1 teaspoon gluten free baking powder
20g ground almonds
35g gluten-free white chocolate drops
125ml CocoPacific Virgin Coconut Oil
50ml single cream
½ teaspoon vanilla extract
225g icing sugar
60g CocoPacific Virgin Coconut Oil
70g cream cheese
1 tablespoon milk
Raspberries to decorate
Preheat the oven to 180C. Line a 12 hole muffin tray with paper muffin cases. Whisk the eggs, sugar and glycerine in a large bowl until thick and fluffy. Sift the flours, xanthan gum, baking powder and ground almonds into a separate bowl.
Add the dry mixture to the wet mixture and fold in the chocolate drops. Add the CocoPacific Virgin Coconut Oil, milk, cream and vanilla extract and whisk together to form a smooth batter.
Divide the mixture between the muffin cases then press 2 raspberries into the centre of each cupcake.
Bake the cupcakes in the preheated oven for 18-20 minutes until well-risen and golden. Remove from the oven and cool on a wire rack.
To make the frosting, whisk all the ingredients together in a large bowl until thick. Place in a piping bag and decorate each cupcake when completely cool.