Lemon & Blueberry Cupcakes

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Aesthetics and Gastronomy


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75 g Caster Sugar

80 g Rice Flour

50 g Ground Almonds

2 Tsp Gluten Free Baking Powder

Finely Grated Zest of 2 Lemons

100 g Olive, Rapeseed or Sunflower Oil

2 Medium Eggs

100 ml Rice Milk

60 g Dried Blueberries

250 g Fondant Icing Sugar

Approx 30ml Lemon Juice

Food Colouring Paste

Sugar Flowers or Other Decorations

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