SCHOOL TIME treats

A VALENTINE'S DAY TREAT YOU'RE GUARANTEED TO LOVE

Gluten-Free Almond, Blueberry and Coconut Cupcakes

MAKES 12 PREP & COOK 40 MINS

1 Line a 12-hole muffin pan (3-cup capacity) with paper muffin cases. Lightly spray cases with cooking oil.

2 Beat butter, sugar and rind in small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.

3 Stir in almond meal, coconut and sifted baking powder. Add sauce and milk. Stir until combined. Divide evenly among paper cases. Top with blueberries, pressing gently into mixture. Sprinkle with almonds.

4 Cook in a moderately slow oven (160C) for about 30 minutes, or until golden brown. Remove. Stand cakes in pan for 5 minutes. Transfer to a wire rack to cool.

5 Just before serving, dust with sifted sugar.

TIP