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.

 

 

 

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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.

Gluten Free Chocolate and Tia Maria Cupcakes Recipe

And so I think it’s time for another recipe 😀

There are times when I find it much easier to look around the shelves and cupboards at home, to find the inspiration on what to bake next. This is one of those recipes. The bottle of Tia Maria has been open for a while and it just seemed a great idea to put it in a bake. I am also doing a linking with http://www.kerrycooks.com and http://www.tinandthyme.uk June’s  #weshouldcocoa linky. image

This makes about 24 cupcakes. Pre-heat the oven to Gas 4, 180c

For the Cupcakes –

200g Soft Butter

240g Light Brown Muscavado Sugar

4 beaten eggs

150g Dove Farm Gluten Free Self Raising Flour

30g Cocoa

30g Ground Almonds

1/2 teaspoon baking powder

6 – 8 tablespoons Tia Maria

8 tablespoons double cream

1 tablespoon golden syrup

For the buttercream –

150g soft butter

300g sifted icing sugar

1 teaspoon instant coffee, dissolved in a 1/2 teaspoon of hot water, mixed with 1 teaspoon Tia Maria

2 Tablespoons Double Cream

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Firstly sift the flour, cocoa, ground almonds and baking powder together, set to one side. Beat the butter and sugar together until light and fluffy, slowly pour in the beaten eggs. You may need to add some of the ray mix at this point in case the mix curdles. Then fold in the dry mix and then whisk in the Tia Maria, cream and syrup until all incorporated. Divide then between the empty cupcake cases and bake for about 25-30 minutes.  Try placing some dried rice (or dried pulses ie lentils) in the base of the cake mould before adding the cases. This will soak up any grease – a little tip from my Twitter friend @Becksbake which works really well 😊 Once cooked remove from the oven and cool on a rack.

For the buttercream whisk the soft butter and icing sugar together and then stir in the dissolved coffee, Tia Maria and cream. Use them to decorate the cooled cupcakes. Decorate as you would like. I used some chocolate drops.

Enjoy – quickly though as Gluten Free cakes have a very short life!

Chocolate & Peanut Butter Bundt – Gluten Free


I tell you what, these Nordic Ware Bundt pans, don’t half look fantastic!

This recipe uses the Nordic Ware Heritage (10 cup) pan and it’s certainly my favourite. Now on the surface these lovely Bundts look easy to make, and in some ways they are. But it is all down to the preparation of your pan. If you don’t prepare the pan, it might not come out in one piece – or at all!. I find this the most therapeutic part of baking the Bundt. It has to be done and it can’t be rushed. I use very soft butter, not melted and brush the entire inside of the pan carefully, ensuring that every crevice and curve, is lightly coated in butter – no lumpy bits mind! Just a smooth coating. This then is dusted with flour – I use about 2 tablespoons of gluten-free flour sifted into the pan – tap and move the pan around so all the butter is covered, tap on a hard surface so that all the flour sticks. Then turn upside down over a sink and tap again, so that all the excess flour is removed.

Now you are ready!

It’s has taken many Bundt bakes (failures included) to almost perfect a gluten-free Bundt, and this works for me. So good luck and let me know how you get on 😊

Set the oven to Gas Mark 3 and the shelf set, one level below the centre. Clearly if you using a convection oven it won’t really matter! Which is about 160c – 170c. But you know your oven. Mine is very temperamental!!

Great for afternoon tea with friends and family, should serve at least 10… But that depends on how big the slices are 😀

175g Soft butter

340g Granulated Sugar

3 beaten eggs

1 tsp Nielsen-Massey Vanilla Extract

250g Dove Farm Gluten Free Plain Flour

40g Cocoa Powder

1 tsp Baking Powder

4 Tablespoons Smooth Peanut Butter – I used SunPat – at room temperature

80g Belgian Milk Chocolate – I use Callebaut

2 Tablespoons semi skimmed milk

240ml  Sour Cream

50ml Double Cream

To Finish –

1 Packet of Mini Reese’s Peanut Butter Cups

150g Belgian Milk Chocolate – broken into small pieces

130ml Double Cream

50ml Semi Skimmed Milk

To Make –

Sift the flour, cocoa powder and baking powder together and set aside.

Beat the eggs together with the vanilla extract, set aside.

I melted the chocolate and milk in the microwave for approx 30 seconds and stirred to mix to a paste. But you could use a bowl, over a small saucepan, with simmering water, to melt the chocolate. Ensure the bowl does not touch the water, stir the milk in, after its melted. Which ever way you melt the chocolate, once it’s melted, stir in the peanut butter.

Mix the sour cream with the double cream.

Beat the butter and the sugar together until light and fluffy, get as much air in as you can. About 5 minutes in a food mixer. Then pour in the egg mix slowly and ensure all the egg is beaten in well. Ensure also that you scrape down the sides of the mixing bowl as you go.

Then, beat in the flour mix, chocolate mix and the sour cream mix alternately. Approximately a third of each, at a time. Until all these have been thoroughly blended in.

Spoon this mix then evenly in your prepared Bundt pan. Once all in, tap the pan on the work-surface so that the mixture gets into all the moulded pans’, crevices and curves.

Bake for approx 50-60 minutes. Test with a skewer to ensure its baked, insert into the deepest part, it should come out clean.

And now the other important part – ONCE REMOVED FROM THE OVEN – LEAVE TO COOL IN THE PAN FOR NO MORE THAN 10 MINUTES – SET THE TIMER. Once the 10 minutes is up, turn out of the pan onto a wire rack and leave to cool completely before decorating.

To make the sauce, heat the cream and the milk in a saucepan, until just about to boil and pour over the broken chocolate. Stir until the chocolate has melted and resembles chocolate sauce. Leave this to cool for a couple of hours before pouring over the finished Bundt and decorate with the Mini Reese’s Peanut Butter Cups.

Enjoy each slice with company and a cuppa 😀

And if you can prepare this in a day in advance, the flavours do certainly intensify 😀