Well this is just all about the recipe.
This rather quick and easy cupcake gluten free recipe is best eaten with friends and will certainly go well before any night out! Cupcakes and Champagne anyone? With party season fastly approaching you can now plan ahead with an indulgent cupcake to match the glamour of the occasion. And yes, there is Christmas cracker in the photo.
This will make 12 cupcakes
Preheat the oven to Gas 4/180c and line a 12 hole muffin/cupcake tray.
150g Soft butter
130g Soft brown sugar
145g Gluten Free Self Raising Flour (I use Dove Farm)
5 drops of Butterscotch Flavouring (I use Foodie Flavours)
50g more soft butter for the buttercream
100g icing sugar
5 more drops of Butterscotch flavouring
50g Butterkist Popcorn
30g Dark Chocolate – melted
Beat the butter and the sugar until light and fluffy – this may take 3-4 minutes in order to break the brown sugar down enough. Beat in each egg one at a time, adding a little flour so that the mix does not curdle. then add in the flavouring. Mix in the remaining flour. Divide the mixture the 12 cases and bake in the middle of the oven for about 20 minutes. Or until an inserted skewer comes out clean.
Leave to cool for about 5 minutes before removing from the tray and cooling on a rack.
Cool completely before piping on the buttercream
To make the buttercream beat the soft butter until light and fluffy – I used a hand-held electric whisk for this volume of buttercream. Mix in the icing sugar by hand, prior to whisking, otherwise you’ll get a dust cloud of sugar! Continue to whisk until fully combined and fluffy and white. If the mix is too stiff add in a couple of tablespoons (one at a time) of boiling water. This will make it easier to pipe.
Pipe on to the cooled cupcakes with your desired nozzle (I used a Wilton 2A), pop on the popcorn, drizzle over with the melted dark chocolate (with a spoon) and then sprinkle over any other decorations you see fit. Or not 🙂
Enjoy – with a glass of Champagne..