125g/4oz lactose free butter
125g/4oz icing sugar
50g/2oz gluten free self raising flour
150g/5oz ground almonds
half tsp rosewater
4 egg whites, beaten until stiff peaks form when the whisk is removed
1 lemon, zest only
For the frosting
600g/1lb 5½oz icing sugar
2-3 drops edible pink food colouring
3 tbsp lemon juice
3 tbsp water
Serves - 8
Preheat the oven to 180C/355F/Gas 4. Beat the lactose free butter and sugar together in a bowl, until pale and fluffy.
Dredge the blueberries in the gluten free flour, then remove and set aside.
Add the gluten free flour and almonds to the lactose free butter mixture and mix well.
Add the rose water and the blueberries and mix in. Gently fold in the egg whites.
Line a muffin tin with cupcake cases. Spoon the cake mixture into the cupcake cases.
Transfer to the oven to bake for 12-15 minutes, or until risen and golden-brown. Remove from the oven and leave to cool on a wire rack.
For the frosting, place the icing sugar, food colouring, lemon juice, water and rosewater into a clean bowl and mix to completely combine.
Spread the icing onto the cooled cupcakes. (Use a hot knife to make the surface smooth).
Recipe adapted from: Good Food