GF and DF Caramel Cupcakes

I have written in the past about our journey with Noah and Coeliac Disease. I have also written about my professional journey and my thoughts about how the wider industry I work in also deals with that.  Some can cater for the free from market and do it particularly well.  Others offer a half-hearted approach and do not appear to offer the continued guidance to their teams on how to deal with, empathise with or understand the health issues associated with coming into contact with foods that their customers/guests/visitors simply cannot in any way, consume/touch or be in the vicinity of.  We won’t mention those that don’t appear do anything.

Will there be a light bulb moment for those outlets than continue to get it wrong? What will it in fact take, to make a menu choice easy for every one? Where a pudding is not fruit, that complex menu making becomes not about quantity, but about quality and ease of delivery.

To see the face of my colleague when he realized I had made these for everyone to enjoy was a moment to behold. I wish we had taken a photo.  It really isn’t difficult to include everyone. It just takes a little thinking time and when you get it right, its a wonder to behold.

gluten-free-and-dairy-free-caramel-cupcakes

Now I have that off my chest 🙂 I can bring you these wonderful little cupcakes created for some work colleagues.  They are not difficult to make, in fact they are very quick and easy and are also incredibly light to eat.

You will need a 12 hole muffin/cupcake tray – lined with muffin cases.  Pre heat the oven to Gas 3/160c – using the middle shelf.

This is an all-in-one recipe, so pop the mixing bowl on the scales to weigh out the ingredients. I used a stand mixer (Kitchen Aid) and the paddle attachment.

  • 150g Gluten Free Self Raising Flour
  • 150ml vegetable oil
  • 3 eggs
  • 100g Light Brown sugar
  • 50g dark Brown Sugar
  • 10 drops of Butterscotch flavouring (I used  Foodies Flavour Butterscotch)

Once you have weighed all the ingredients, turn on the paddle on low and slow to initially mix the ingredients, then turn it up a little to 4 and beat for about 8 minutes until the ingredients have all combined and you have a smooth caramel colour mixture – it will be quite runny. You need to ensure all the sugar has been incorporated and there are no lumps.

Pour the mixture into the 12 cases and bake for about 20 minutes – or until an inserted skewer comes out clean.  Leave to cool in the tray before removing and completely cooling on a cooling rack.

Then to make the frosting. Again pop all the ingredients into the mixers, stir to mix together, so you don’t get a icing sugar dust cloud, then beat for about 5 minutes to combine. The mix will get light and fluffy as it mixes the sugar into the Stork

  • 100g Stork – for Biscuits & Cookies – softened
  • 200g Icing Sugar
  • 10 drops of Butterscotch Flavour
  • Food Thoughts Cacao Nibs to decorate

Pipe onto the cupcakes with your desired nozzle and finish with a sprinkling of Cacao Nibs.

I would suggest you eat them within a couple of days, whilst at there best.

Gluten Free Butterscotch Butterkist Cupcakes

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.

gluten-free-butterscotch-butterkist-cupcakes

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

2 eggs

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.

gluten-free-buterscotch-cupcakes

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..