Gluten free Syrup Sponge Cupcakes

Ok, so I have a sweet tooth. Nothing that comes as a shock to anyone, I don’t think…. ๐Ÿ˜€ And where does it say that you have to eat summery things in summer and comfort foods in winter? I missed that email! Sometimes you need a little bit of comfort, after all our summers aren’t all sunshine and heat. It has been known to rain on and off.

These are delicious both warm – straight from the oven or cold (served with or without a sploge of cream…) with, as shown, a spoon or two of custard. And yes the recipe makes 12 cupcakes, and you could have just one, but they are small enough to have 2…

Preheat the oven gas 5, electric fan 160c, 180c and place a small water bath on the bottom shelf keep the oven cavity moist whilst baking.

Line a 12 hole cupcake tray with your chosen cupcake case.

  • 24 teaspoons of golden syrup
  • 160g soft butter
  • 80g caster sugar
  • 80g golden syrup
  • 3 eggs
  • 160g gluten free self raising flour
  • 3 tablespoons of milk
  • 1/2 teaspoon baking powder

Using the 24 teaspoons of golden syrup, place up to 2 teaspoons of this into each cupcake case. Then prepare the batter.

Beat the butter, syrup and caster sugar together until light and fluffy, then beat in the eggs one at a time. If the mix curdles beat in a little of the flour.

Fold in the flour and baking powder and loosen with the milk, pour into the prepared cases and bake for about 20 – 25 minutes or until an inserted skewer comes out clean.

Remove the cupcakes from the oven and allow to cool a little – if eating hot or warm – remember the syrup will be hot, hot, hot. Otherwise allow to,cools before enjoying.

Remember the water bath in the oven will be VERY hot, so allow this to cool completely before removing from the oven.

If eating hot (with custard) the cupcake case will peel off easily, cold it’ll need a bit of help to scrap out the syrup.

 

 

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Gluten Free Banana and Chocolate Loaf

You have to admit, most of us have had a great summer so far – weather wise at least.ย We have certainly been making the most of the new French doors, on our extension, on these warm summer evenings ๐Ÿ˜€๐Ÿ˜€

We have found though that with the warm weather, the bananas have ripened extra quickly. Not that we don’t eat enough or even that we buy too much. Oh no! It’s just an excuse to make some banana loaf ๐Ÿ˜€๐Ÿ˜€๐Ÿ˜€

And this recipe couldn’t be any easier!

Preheat the oven to 160c (fan assisted) or Gas 4 and line a 2lb loaf.

  • 75g soft butter
  • 110g light brown sugar
  • 2 large eggs
  • 180g gluten free plain flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 4 ripe bananas – mashed
  • 75g chocolate chips

Blend the dry ingredients and put to one side.

Whisk the butter and sugar until light and fluffy, then beat in the eggs one at a time.

Stir in the dry ingredients, followed by the mashed bananas and chocolate chips. Stir until fully combined and then pour into the prepared loaf tin. Pop into the oven and bake for about 40 minutes. Or until an inserted skewer comes out clean.

Allow to cool in the tin before turning out. Slice and enjoy, with or without butter ๐Ÿ˜€

Gooey Gluten Free Cinnamon Slice

Never short on ideas for cakes and bakes, it’s always difficult to choose which ones make the blog. I try to make the baking varied and interesting with something for everyone, but there are a few bakes that don’t always make the page. That’s more for me and the neighbours just less for the reader ๐Ÿ˜€๐Ÿ˜€ (sorry ๐Ÿ˜‚)

This little bake is one I most definitely need to share.

It was such a hit at home that it had gone within the hour it came out of the oven!! If I make this again I wouldn’t double the recipe to make it deeper, oh no! I’d double the recipe and make two!

I’ll be honest, I didn’t think this would be a hit with Noah, cinnamon can be a love/hate food, but he loved it! ย So I thought I’d share the recipe.

Preheat you oven to 160c fan, Gas 4 and line a small brownie tin with greaseproof.

  • 230g melted butter – slightly cooled
  • 180g soft brown sugar
  • 1 egg
  • 1 tsp vanilla essence ( I use Nielsen Massey)
  • 120g gluten free plain flour
  • 3 tablespoons of granulated sugar
  • 1 tablespoonย Cinnamon
  • Icing sugar to decorate

Firstly mix the granulated sugar and cinnamon, if you like cinnamon you can add a little more. It does depend on your taste. Leave this to one side.

Mix the melted butter and sugar together and whisk in the egg. You need to whisk this well for about 5 minutes or so to ensure the mixture is fully combined. Not enough whisking and the mix will separate.

Then whisk in the vanilla essence and then stir in the flour until fully combined.

Pour roughly a third of the batter mix into your prepared tin, generously sprinkle over the all of the cinnamon sugar mix, then cover with the remaining batter mix.

Bake for about 25 – 30 minutes, remove from the oven and leave to cool, before removing from the pan and either cutting and enjoying or cutting for later.

Before slicing I made up a small amount (3 table spoons) of glacรฉ icing to pour over to decorate. You could equally drizzle with melted white chocolate.

 

 

 

Anyone for tennis? Or a cupcake?

Although there isn’t any tennis actually on the blog, it is that time of year when the world goes tennis mad as Wimbledon is now upon us.

What better way of getting into the spirit of the occasion than producing some delicious cupcakes with two very seasonal ingredients that blend well together; Pimms and strawberries.

These might not be for Noah, but they’ll go down well with a glass of bubbly ๐Ÿ˜€.

You’ll need to think ahead beforeย doing these, as the some of the strawberries will need steeping in the Pimms before putting in the finished cupcakes. Also, with this Pimms ‘marinade’ you will need to produce a syrup and allow it to cool before adding to the cake batter.

The recipe will make 12 cupcakes.

Start by soaking 12 small to medium-sized strawberries in 100ml of Pimms, for as long as you dare, but for at least an hour. Carefully remove the soaked strawberries and put to one side.

Take that marinade and top up to 100ml of additional Pimms and place into a saucepan with 2 table spoons of granulated sugar. Heat to boiling point, simmer for 2-3 minutes, switch off the heat and allow to cool in the pan, before starting the cake batter.

Preheat your oven to 160c fan, Gas 4 and line 12 hole muffin tray with cases. Then you’ll need;

170g soft butter

140g caster sugar

3 eggs

2 tablespoons of cold Pimms syrup

140g gluten free self raising flour

To ice

140g more of soft butter

280g icing sugar

red colour (optional)

at least a teaspoon of the remaining syrup to flavour

12 more strawberries for decoration.

Cream the butter and sugar until you have a light fluffy mixture by using an electric hand whisk. Beat in the eggs one at a time, ensuring each egg is well beaten in between mixes. Add in th 2 tablespoons of syrup, and mix in the flour slowly, so as not to knock out too much of the air you have just beaten in.

Divide between the 12 cases and bake for about 20 – 25 minutes. Or until an inserted skewer comes out clean. Remove from the oven and cool.

Whilst cooling you couple make the buttercream ready to pipe on.

Beat the 140g of butter until light and fluffy, pour in the icing sugar and at least a teaspoon of syrup, stir with a spoon to combine (and reduce the dust cloud that you would get if you went straight in the whisk), then whisk (using the electric hand-held whisk) until, again, its light and fluffy. Adding a tablespoon or two of hot water to make the mix ready to pipe.

Once the cupcakes are cold, scoop or core out the middle of the cupcake and place inside one of the Pimm’d strawberries, pipe on your buttercream and garnish further with another strawberry.

Deuce ๐ŸŽพ๐ŸŽพ๐ŸŽพ๐ŸŽพ