Jane Devonshire, MasterChef winner 2016, was diagnosed with secondary breast cancer when she was 46. Here she shares her Apricot and Almond Cupcakes recipe - delicious and gluten-free!
These delicious cakes are so easy to do, naturally gluten free and will look stunning at any tea. They are really easy to transport as no icing to contend with.
Ingredients
Makes 12
For the cupcakes
- 12-hole bun tin and cupcake cases
- 250g ground almond
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 125g castor sugar
- 1 teaspoon vanilla bean paste
To finish
- 12 teaspoons apricot jam
- Flaked almonds to decorate
- Icing sugar (optional)
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4
- Line the 12-hole bun tin with cupcake cases
- Whisk the eggs and sugar together until double in size and mousse like. This is easier to do with an electric or stand mixer.
- Add in all other cupcake ingredients, whisk in well and evenly divide between the 12 cases.
- Add 1 teaspoon of apricot jam in the middle on the top of each. Sprinkle over flaked almonds and place in the oven for 20 minutes until golden brown. They can dip a little in the middle- don’t worry, they are delicious.
- Remove from the oven, dust with icing sugar and leave to cool before eating.
Read Jane's story
Former MasterChef winner Jane Devonshire was diagnosed with secondary breast cancer in 2012, so raising money for further research is something very close to her heart.