Well. you wait a few months for a gluten free cupcake recipe, then two crop up in as many weeks!
This one has been on my ‘To Do’ list for a few weeks. I already had a gluten free Sticky Toffee Pudding recipe, so how difficult could it be to convert to eat as a cupcake? The answer is, not very difficult. Alright, the topping is slightly different and not a traditional toffee sauce topping but it is flavoured with a butterscotch flavouring.
Noah still remains excited when we bake cakes, so this time he chose the spice ingredient. I wanted to add something a little extra to the recipe so Noah had a choice between mixed spice and cinnamon. You should have seen his little face when he smelt the cinnamon! Not his current favourite! But he loved the mixed spice, so in it went.
This weekend also featured a cherry cupcake, but more on that another time.
This will make 12 – 18 cupcakes
180g diced & stoned/pitted dates (I used Whitworth)
1 teaspoon vanilla extract
1 tsp bicarbonate of soda
1/2 teaspoon baking powder
150g gluten free self-raising flour (I used Dove Farm)
100g light brown sugar
75g melted butter
1/4 teaspoon mixed spice
For the icing –
200g soft butter
380g icing sugar
20 drops of Butterscotch flavour (I used Foodie Flavours – which is gluten free)
splash of milk (I used semi skimmed)
Grated gluten free chocolate to finish
Line a 12 hole muffin/cupcake tray
Firstly bring the water, dates, sultana and extract to a boil, then switch off and allow to cool. Then mix in the melted, butter and dry ingredients and finally beat in the eggs until all the ingredients are fully mixed together.
Pour into the cupcake cases and bake for 20 – 25 minutes at Gas 4, 180c
Once cooked and cooled make the buttercream.
Beat the soft butter until light and creamy then add in the icing, in a bit at a time. I did this in 2 lots. Once the butter is soft, mix in half the icing sugar with a spoon until you have it all bought together then using an electric hand whisk finish off until its light and fluffy again. repeat to finish off the icing sugar and add in the flavouring and the splash of milk. For me this helps to make piping a little easier. To finish I grated some gluten free chocolate over the top.