Scrumptious Strawberry Cupcakes

This recipe has been modified from The Australian Womens Weekly Cupcakes, Cheesecakes, and Cookies book and originally used 1 cup dried mixed berries. You can change it back to Gluten. I have used GF flours by Ogran, which i find the best. Also, check all the other ingredients before purchasing to make sure they are definately GF. This recipe has been tried out on my Gluten loving brother (this is really really good!) and Daughter (mmmm, i love the icing mummy, its the best!)GF=Gluten Free

Ingredients
125g Butter, softened (to soften quickly, chop into thin slices, and leave in bowl while preparing)
1/2 teaspoon Vanilla Extract
2/3 cup (150g) Caster Sugar
2 eggs
1 cup chopped strawberries (tip: put on a paper towel to draw out some moisture)
1/2 cup (70g) Slivered Almonds
2/3 cup (100g) GF Plain Flour
1/3 cup (50g) GF self-raising flour
1/4 cup (60ml) milk (i use Skim...you know, cause it matters)
Cream Cheese Frosting
30g Butter, softened
80g Cream cheese, softened (i used Light)
1 1/2 cups(240g) icing sugar

Method
1/ Preheat Oven to 170/150 fanforced (i used 190 in Gas). Line Muffin Tins with paper cases
2/ beat butter, extract, sugar and eggs in a small  bowl until light and fluffy.
3/ fold in fruit and nuts, then add flours (recipe calls for sifting...I dont like to sift GF flour, so I fold to really aerate the mixture) and milk. Really make sure its well mixed. be careful...almonds look like blobs of unmixed flour.
5/divide mixture among cakes (recipe says to smooth surface, but to it I say pffft)
6/ Bake Large muffins (texas sized) for about 45 mins, and Standards at about 35 mins.
 - now, i left mine in for 40 mins, then turned gas off and kept them in the oven to help dry out the fruit a little they turned out so amazingly light and fluffy I swear my crazy method has merit.
7/Turn cakes onto wire rack to cool.....when cool, make yummy frosting, be sure to taste test,  and spread on cakes, leaving some to dip strawberries in as a treat.

Cream Cheese Frosting
Beat Butter and Cheese in small bowl with electric mixer until light and fluffy: gradually beat in sifted (pffft) icing sugar.

Tip - ensure you taste the Batter. just do it. its sooooo worth it.

My Famous Guacamole

Not sure how "famous"  it is, but many of you seem to love it, so here is my recipe!. feel free to make your own adjustments.
nb. in photos I have used Cherry Tomatos, as thats what i had in the fridge.

(to make bigger quantities, j ust double, triple, etc)

Ingredients
1 Hass Avocado,  Ripe
1-2 cloves of garlic -finely chopped (or 1-2 teaspoons - depends on ava size and your taste)
Sea Salt
Ground Pepper
Lemon (1/2)
Lime (1/2)
Tomato (1 small)

Method....
scoop avo out into bowl (reserve seed)
Add Garlic, 20 twists of pepper and 5-10 twists of salt (yes, that specific)
Mash the daylights out of it with a fork
Squeeze in Lemon and Lime to taste.....mix well
Chop tomato into small bits and pieces
Mix into Guac...put seed in to stop it going Brown (if it lasts that long)
Serve with nachos, crackers, corn chips etc!
(if you are brave, add some chili, or some red onion....YUM!)
(photos not wholly appetising...sorry, but how do you make Guac look Nummy?)