Gluten Free Chocolate and Black Cherry Cupcakes

A little joyous seasonal goodwill to all

Well I never!! Could this nearly be the stuff of dreams??? Those good people over at Sugar and Crumbs do seem to put some great flavoured icing sugars together!  This Black Cherry flavoured icing sugar brings a whole new life to any cupcakes. And no they didn’t give me the ingredients, I actually bought this flavour at the recent Cake and Bake Show at Event City near Manchester.

The range is fantastic and can be used to swop out traditional caster sugar in cupcakes and sponges, but also to swop out icing sugar in macrons and buttercream for example – see their website for further details – http://www.sugarandcrumbs.co.uk

I also used Food Thoughts cocoa – because I find it tastes better.  This is available in Sainsbury’s and is making a show in some Waitrose stores.

Preheat the oven the gas 4, 180c, 160c fan and line a 12 hole cupcake tray with cases.

The keen-eyed may notice that I have reduced the amounts of ingredients used for 12 cupcakes. Well done and very observant, mainly to have a more balanced eat, but also to potentially reduce costs.  There is also no need to look at a filling for these either, there is enough taste per bite 🙂

  • 110g soft butter
  • 50g Sugar and Crumbs Black Cherry Icing Sugar
  • 60g caster sugar
  • 2 eggs
  • 30g Food Thoughts Cocoa
  • 1/4 teaspoon baking powder
  • 90g gluten free self raising flour
  • splash of milk

Beat the butter and sugars until they are light and fluffy, beat in the eggs one at a time until fully beaten in. Then tip in the dry ingredients, stir in well to create and lovely mixture.  You may need to add a splash of milk at this stage if the mixture feels a little ‘heavy’.

Evenly fill the cupcake cases, then bake for 20 – 25 minutes or until an inserted skewer comes out clean. Leave to cool before removing the cupcakes from the tin and transferring to a wire rack before piping.

For the buttercream;

  • 110g soft butter
  • 40g Food Thoughts Cocoa
  • 80g Sugar and Crumbs Black Cherry Icing
  • 80g Icing Sugar
  • splash of milk

Beat the butter (I used a hand-held electric whisk – for both the batter mix and the buttercream) until light and fluffy.  Stir in the sugars to combine with the butter before finishing with the electric whisk. |Overall, roughly 5 minutes of beating should give you a light and fluffy buttercream. You may need to add the splash of milk to get a lovely smooth, pipeable mixture.

The thing with the Sugar and Crumbs Icing is that you could use the full amount of icing to butter ration, in a buttercream mix.  It al depends on how flavoured you like you mix.  I prefer a light, subtle flavour, rather than the full on hit.  You are free to flavour as you so wish.  With less flavoured icing in the recipe you are able to make it go further.

Pipe onto your cooled cupcakes and decorate as you see fit.  I used these without gluten Christmas Sprinkles.

 

 

 

No Gluten Chocolate Caramel Cake

Wow! Who knew you could make a cake from a jar of chocolate spread! Mr Cadbury has done it again with not just a jar of fancy spread for your toast, but a spread to replace (ish) the normal addition of sugar..

This won’t take long to make and it’s incredibly moist.

Line 8″ (20cm) deep, round loose bottomed cake tin with greaseproof and pre heat the oven to Gas 4/180c/160 fan.

  • 1 x 400g jar of Cadbury Caramel Spread
  • 80g soft butter
  • 3 eggs
  • 70g ground almonds
  • 60g gluten free self raising flour
  • 1/2 level teaspoon gf baking powder
  • 20g cocoa
  • 80g melted milk chocolate

Beat the butter, 200g of the chocolate spread until well mixed. Then beat in the eggs one at a time and then mix in the gluten free flour, ground almonds, cocoa and baking powder.

Pour into the prepared tin and bake for about 20 – 25 minutes and leave to cool before removing from the tin.

To cover, pour the melted chocolate into the remaining 200g of spread and mix well, leave too cool and set a little before spreading over the cake and allow too cool.

Decorate as you feel.

This will also make a fantastic traybake, using a small brownie tin (roughly 28cm x 20cm). It’ll take about 20mins to cook.