The Verity Cupcake

The Verity Cupcake

This GLUTEN FREE cupcake was a complete surprise for me and my wonderful friend Sam who is an incredible baker!  Once in a while we have an afternoon of adventure, inventions and disasters!  It is a silky dense rich cupcake which is so chocolately it tastes naughty, but in fact it is gluten free!  We were so shocked at how well it worked! We have named it after a wonderful friend of ours who is Glutenly-challenged and is constantly on a quest to find tasty gluten free options!

Makes 12 cupcakes

Ingredients:

2 large eggs
180 g demerara sugar
200g butternut squash
50g white rice flour
35g dried sour cherries
100ml Brandy
100g ground almonds
75g cocoa
2 tsp baking powder
Pinch of salt
Icing sugar
Fresh cherries
Cherry jam
Method:
1. Pre-heat the oven to 180 degrees and place cupcake cases in a tray

2. Soak 35g of chopped sour cherries in 100ml of Brandy (we used Sainsbury’s value Brandy) and set aside

3. Whisk eggs with sugar for 6 minutes or so, till pale golden and fluffy

4. Drain the Brandy from the cherries into a cup  (don’t throw this away! You’ll need it in a minute!)

5. Whizz the drunken sour cherries till puree’d then add the Brandy back in and whizz up again

6. Add the grated Butternut Squash, Brandy/Cherry combo and whizz up altogether

7. Mix the rice flour, almonds, cocoa powder, baking powder and salt in a separate bowl

8. Add dry mix gradually into the wet mixture (careful not to add too much at once if you are using an open mixer unless you want to end up looking like a ghost!)

9. Mix together for a few minutes, the mixture still will be loose (apart from the Butternut Squash gratings)

10. Spoon into the cupcake cases and place in the oven to bake for 30mins

11. Once baked leave them to cool on a rack while you prepare the icing.

Icing

(If you are preparing the icing before make sure to chill it while you are baking the cupcakes!)

1. Whizz the softened butter with icing sugar

2. Add 3 teaspoon of your favourite cherry jam

3. Mix with a metal spoon

4. Take a teaspoon and decorate the cupcakes with an artistic ‘blob’ of icing

5. Place a fresh cherry on top of the icing on the cupcakes (keep the stalk in the cherries, it makes it look better)

This recipe is the intellectual property of Victoria Proctor 2012

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