200g gluten free self-raising flour
2 tsp gluten free baking powder
200g lactose free unsalted butter, softened
200g caster sugar
3 tbsp lactose free milk
50g dairy free white chocolate buttons/drops
zest of 1 medium orange
150g mixed blueberries & raspberries
Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases.
Tip the all ingredients (except for the dairy free chocolate & fruit) into a large bowl and beat with electric whisk until smooth.
Fold the fruit and dairy free white chocolate through the batter.
Divide the batter between the cases (they should be about half full) and bake for 20-25 mins or until golden and just firm.
Remove the cupcakes from the oven and allow to cool a little.
Recipe adapted from: Good Food