Summer Cupcakes.....

We have a series of birthdays throughout July here (at least 1 a week) so after the first we get a bit tired of normal cake. My mum also is gluten intolerant so she cant enjoy them all either. So I was flicking through Harry Eastwoods book and spotted the perfect summer cupcakes! We only made a small batch at first but they really are yummy and perfect for breakfast as well as a snack later.

Raspberry and Elderflower Cupcakes

Ingredients

2              medium eggs
140g        caster sugar
200g        grated courgette
80g          rice flour
120g        ground almonds
2 tsp        baking powder
1/4 tsp     salt
120g        raspberries

3 tbsp      elderflower cordial

Method

Preheat oven to 180 C
Line muffin tin with 12 paper cases

Whisk the eggs and sugar (a freestanding mixer is best here) for 5 minutes until very light and pale.
Grate the courgette and add to the egg and sugar mixture.
Mix through the flour, ground almonds, salt and baking powder and cordial.
Gently fold through the raspberries.
Divide equally between the muffin cases.
Bake for 25 minutes until a skewer comes out clean.
Remove from the oven and allow to cool on a wire rack.