Apricot & Amaretto Cupcakes – Free from Gluten

I adore this recipe — it’s the easiest cupcake recipe I make, and it produces THE moistest, lightest and fluffiest cakes ever. Topped with an Amaretto‑infused buttercream and a sprinkle of orange sugar, these luscious apricot‑studded cupcakes are the perfect antidote to a stressful day. One bite will transport you mentally to the sunshine coast of the Italian Riviera. Bellissimo… x

What you need

Cupcakes

• 150g baking margarine
• 150g caster sugar
• 3 medium eggs
• 185g gluten‑free self‑raising flour
  (If you don’t have a gluten intolerance, simply use standard self‑raising flour — they’re so delicious your gluten‑free friends won’t feel left out!)
• 100g dried ready‑to‑eat apricots, chopped into small pieces
• 3 tablespoons orange juice

Frosting

• 75g Trex
• 125g butter
• 250g icing sugar
• 2 tablespoons Amaretto liqueur
• 1–2 tablespoons orange‑coloured sugar (found in supermarket baking aisles)

What you do

Make the apricot filling

1. Place the chopped apricots and orange juice into a small saucepan.
2. Bring to the boil, then reduce the heat and simmer gently for 5 minutes.
3. Mash the apricots lightly with a fork.
4. Leave to cool.

Make the cupcakes

1. Preheat the oven to 180°C (160°C fan) and line a 12‑hole muffin tin with large paper cupcake cases.
2. Cream the margarine and caster sugar until pale, soft and fluffy.
3. Beat in the eggs a little at a time, mixing well after each addition.
4. Fold in the cooled apricots.
5. Add the gluten‑free self‑raising flour and mix until combined.
6. Spoon the mixture into the paper cases, filling them about two‑thirds full.
7. Bake for 18–20 minutes until risen and lightly golden.
8. Cool in the tin to prevent the paper cases coming away.

Make the frosting

1. Beat the butter, Trex, icing sugar and Amaretto together until soft and fluffy.
2. Place into a piping bag fitted with a large star nozzle.
3. Pipe generous swirls onto each cooled cupcake.
4. Sprinkle with orange‑coloured sugar.