Valentine's day cupcakes

Preheat the oven to 180°C/350°F/Gas 4. Line muffin tins with cases

Combine the butter and sugar using a hand mixer/ food processor until light and creamy. Gradually, add the eggs, one at a time and combine well.

Fold in the flour, raspberries and passion fruit pulp until the mixture looks quite smooth. If the mixture is too dry, add a little milk.

Put the mixture into the paper cases then bake for aprox 20 minutes. Leave to cool on a wire rack and meanwhile make the icing. Use an electric whisk to combine the icing sugar and butter until light and fluffy. Whisk in the vanilla pod seeds and a drop or two of the food colouring. Finally, add in some milk a little at a time until the icing forms a smooth paste.

Using a palette knife spread the icing generously over the cupcakes. Decorate with your choice of sprinkles. 

We tested this as a gluten free recipe and it works really well.  Replace the flour with a gluten free option and follow the exact same instructions.