Gluten Free Sticky Toffee Cupcakes

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

Gluten free Sticky Caramel Cupcakes

 

180g diced & stoned/pitted dates (I used Whitworth)

40g sultanas

1 teaspoon vanilla extract

1/2pt water

1 tsp bicarbonate of soda

1/2 teaspoon baking powder

150g gluten free self-raising flour (I used Dove Farm)

100g light brown sugar

3 eggs

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.

GF Sticky Caramel Cupcakes

Enjoy 🙂

 

 

 

 

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Gluten Free Chocolate Orange Cupcakes

I’ll be honest, it’s always a bit of struggle writing blog posts. Oh I’m not short on recipes for  cakes and otherwise. I love to come up with different ways of doing things, ‘gluten free-ing’ cakes and treats so that Noah can enjoy – and does enjoy (on the whole….). But how does one begin the blog? Invariably there is always a recipe but what to start with?

Noah continues to enjoy school. His recent school report suggests he is progressing well through his first year at school. The school continues to provide meals for him that he can eat. Although, as with a recent party he went to, he is missing out on the variety. I’m not convinced the recent changes as to how we have to choose the meals is working for Noah in particular, but at least the school are saving money. By not wasting food….Noah will moan at us for not choosing what he wants. Not quiet understanding the choice he has is very limited.

And so, onto our latest bake.

Gluten free Choc & Orange Cupcakes

Everyone loves a cupcake and Noah is no exception.

Cupcakes are good for almost every occasion and we’ve had plenty of occasions over the last 2 weeks. Visitors a coming and a going from all corners of the globe(ish).

Preheat the oven to Gas 3, 140c

150g soft butter

150g Light Brown Sugar

3 eggs, lightly beaten

1/2 teaspoon orange extract

40g Food Thoughts Cocoa

110g Dove Farm Gluten Free Self Raising Flour

1/2 teaspoon bicarbonate of soda

100ml sour cream

Cream the soft butter and the sugar together (I use a free-standing mixer with a beater attachment) until soft and creamy and then beat in the eggs, slowly and bit by bit. Mix in the orange extract, then the gluten free flour, cocoa and bicarb. Add in the sour cream a little at a time as the cocoa tends to dry out the mix, which in turn makes for a dry cupcake.

Spoon into 12 cupcake cases and bake for 20 – 25 mins.

Once cooled and out of the oven, make the buttercream and pipe onto the cupcakes.

180g soft butter

80g Food Thoughts Cocoa

280g Icing sugar

100ml milk (I used semi skimmed)

1 bag of Terry’s Mini Milk Chocolate  Orange segments

Gluten Free Chocolate & Orange Cupcakes

Beat the soft butter until light and creamy; the butter turns a little white. Add in the cocoa and icing sugar a little at a time and continue to beat in until all the ingredients are well mixed in. Adding in the milk will allow for easier piping, as the cocoa, again, will dry the buttercream out and will help to combine the icing sugar and cocoa better. It also gives it that nice rich, shiny sheen.

Pipe onto the cupcakes and decorate (eat) with the mini chocolate orange segments.