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!ย  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 flavourย 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.ย  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.ย  There is also no need to look at a filling for these either, there is enough taste per bite ๐Ÿ™‚

  • 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.ย  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.ย  Stir in the sugars to combine with the butter before finishing with the electric whisk.ย |Overall, roughly 5 minutes of beating should give you a light and fluffy buttercream.ย 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.ย  It al depends on how flavoured you like you mix.ย  I prefer a light, subtleย flavour, rather than the full on hit.ย  You are free to flavour as you so wish.ย  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.ย  I used these without gluten Christmas Sprinkles.

 

 

 

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Gluten Free Chocolate and Cherry Madeira Cake Recipe

Gluten free chocolate Madeira cake
Gluten free chocolate Madeira cake

I do like it when you get asked to use particular ingredient to try for free ย ๐Ÿ˜Š๐Ÿ˜Š And so when I was contacted by Food Thoughts to try out a sample of their Finest Organic Fairtrade Cocoa, I jumped at the chance. Mostly to try a product I had not seen or tried before.

And where better I thought, than a Madeira cake. Recently seen on the Great British Bake Off, Series 6 on the BBC (with added crack). Here then is a Gluten Free version ๐Ÿ˜Š

Pre heat the oven to Gas 3/160c and line a 2lb/900g Loaf Tin.

Ingredients

180g Soft Butter

180g Caster Sugar

3 Eggs, lightly beaten

80g Chopped Glacรฉ Cherries

60g Food Thoughts Finest Fairtrade Organic Cocoa

150g Dove Farm Gluten Free Self Raising Flour

60g Ground Almonds

50ml semi skimmed milk

Firstly sift the cocoa, gluten free flour and ground almonds together ย until well combined.

Then beat until soft and creamy, the butter and caster sugar. Then pour in the egg mix slowly and beat until well mixed.

Then pour in the rest of the ingredients and beat well. Remember the glacรฉ cherries need to be chopped otherwise they’ll sink!

The mix needs to fall off a spoon when lifted, so you may then extra milk to do this. Beat in well if required, but with care, as it will splatter ๐Ÿ˜‰.

Pour into the prepared loaf tin and bake on the middle shelf for 50 – 60 minutes. Use a skewer to check it’s cooked. If it comes out clean, it’s done.

Leave to cool before removing from the tin. And decorate accordingly if you want to. I decorated mine with some left over white chocolate ganache I had, but you could easily just melt some white chocolate for the same effect.

The result of using Food Thoughts Finest Organic Cocoa? A deep, rich and moist chocolate cake. Thoroughly enjoyed but us and the neighbours over the road ๐Ÿ˜‰

Would I buy Food Thoughts again? Yes, but it seems it’s currently only available in a few Sainsburys.

Enjoy ๐Ÿ˜‹๐Ÿ˜‹

Gluten free Chocolate & Cherry Madeira Cake
Gluten free Chocolate & Cherry Madeira Cake