Never one to shy away from an offer of a free sample and never one to then have to adapt a recipe around that product. I was very eager to try a sample of some speculaas spice from The Speculaas Spice Company. And of course its gluten free!
There are further details on the website of the origins of the spice, but it is a wonderful blend of – according to the literature – ‘9 spices including real, high grade cinnamon from Sri Lanka, cloves, ginger and 6 others’ its really quite heady. The smell whilst baking is certainly very festive as well.
But what to make? I had a few ideas and they may yet appear, but for now I went with gluten free Spiced Coffee and Pecan Cupcakes. Chocolate may be the next one… there are a few possibilities….
Line a 12 hole cupcake tray and pre-heat the oven to 170c/gas 3.
150g soft butter
130g light brown sugar
3 tablespoons of Camp Coffee
120g Gluten Free Plain Flour
30g Ground Almonds
1 teaspoon baking powder
1/2 teaspoon Van Dotsch Speculaas Spice Mix
50g Crushed Pecans (plus 12 extra for decoration)
100g soft butter
200g icing sugar
1 tablespoon Camp Coffee
1/4 teaspoon Speculaas Spice Mix
Firstly mix/sift the flour, almonds, baking powder and spice mix together and set aside.
Cream the soft butter with the sugar until light and fluffy and the beat in, one at a time, the eggs, adding a little of the flour mix if needs b,e to stop the mix from curdling.
Mix in the flour mix and finish with the crushed pecans.
Divide between the 12 cupcake cases and bake for about 20 minutes – or until a skewer inserted comes out clean.
Leave to cool for a few minutes in the tray before removing onto a cooling rack to completely cool.
To make the buttercream, cream the butter till soft, stir in the icing sugar, speculaas spice mix and Camp Coffee and them finish beating – I used an electric hand mixer to get a smooth finish. Pipe as required onto the cupcakes and finish with a pecan. You could also just use plain water icing mixed with the spice.
Thanks again to Steven Dotsch at the Speculaas Spice Company for the sample, I’m looking forward to the next recipe