My version of a gluten free cupcake. As its National Cupcake Week, I thought I’d put this out. It’s always good to have a gluten free alternative. And this is rather tasty, if I say so myself 😉
This will make 12 Gluten Free Chocolate, Pear and Almond Cupcakes
First of all you’ll need to poach a pear. Yep just the one. But it’s nice an easy. Place in a small saucepan, 250ml of red wine (I used a Merlot) add 1 tsp of cinnamon, 1/2 tsp mixed spice, 3 tablespoon of pineapple jam, 2 cloves and one pear – peeled and cored and cut in half, top to bottom. This will take about 10 mins dependant on the pear. Once poached, leave to cool in the liquor and thinly slice. Pass the liquor through a sieve and retain the ‘juice’. Discard the rest.
170g Soft butter
170g Golden Caster Sugar
3 eggs – lightly beaten
1 teaspoon almond essence
100g Gluten Free Self Raising Flour (I used Dove Farm)
1 teaspoon baking powder
35g Cocoa (I used Food Thoughts)
35g Ground Almonds
approx 50ml of the poaching liquor
Mix and sift the dry ingredients and put to one side. Beat the sugar and the butter together until pale and soft. Beat in the eggs a little at a time until well blended. Mix in the almond essence and then stir in the dry ingredients until well mixed.
You may find that the mix is a little heavy, at this stage. You can then add some of the poaching liquor to make the mix successfully drop of a spoon when lifted 😊
Spoon into the cupcake cases, level off a little. Then place 2-3 thinly sliced pears on top of the mix prior to cooking. Bake then, on the middle shelf for approx 20 mins, Gas 5, 190c. Test with a skewer and if it comes out clean it’s done.
Now the tricky bit. If you can leave these to go completely cold overnight, the taste of the poaching liquor will come through. If you can’t wait, then they’ll still taste great and the almond flavour will be more pronounced. The choice is yours 😊😊