Lemon and Raspberry Cupcakes with Lemon Curd buttercream

I can make up a whole blog about why I made these cupcakes, but in fact it's very simple: because they are just the yummiest things you've ever eaten. I love to prove to people that gluten free doesn't automatically mean that the food is tasteless and this recipe does just that. So, without further ado, here's the recipe. It makes 12 small cupcakes. 

They are as delicious as they look!

Ingredients:

For the cupcakes

• 115 grams (4 oz) of soft butter
• 115 grams (4 oz) of finely granulated sugar
• 2  large eggs
• 115 grams (4 oz) of gluten free rice flour
• the grated zest of one lemon
• 3 teaspoons of cream of tartar
• 1 teaspoon of xanthan gum (so your cupcakes won't fall to pieces)
• 1 tablespoon of lemon curd
• 100 grams (3.5 oz) of raspberries 

For the buttercream & decoration

• 250 grams (9 oz) of soft butter
• 75 grams (2.75 oz) of lemon curd
• 100 grams (3.5 oz) of icing sugar
• 100 grams (3.5 oz) of raspberries 

Instructions:

1. Preheat the oven to 200 degrees centigrade (400 degrees fahrenheit)
2. Line a cupcake tray with paper cups.
3. Beat the butter and granulated sugar in a big bowl till it's light, airy & fluffy. 
4. Slowly beat in the eggs. 
5. Sift the rice flour, cream of tartar & xanthan gum above the bowl and fold it in. 
6. Fold in the lemon zest, lemon curd and raspberries and scoop the dough into the cups in the cupcake tin. 
7. Put the cupcake tin(s) in the oven and bake them for about 20-25 minutes until the cupcakes are golden and firm. 
8. Take them out of the oven and let them cool for 10 minutes until you transfer them to a wire rack to let them fully cool. 
9. Take a new bowl and make the buttercream by combining the butter, icing sugar and lemon curd. Put it in a piping bag and pipe it onto the cooled cupcakes. Decorate with the raspberries & wow your guests. Don't forget to have one yourself!