Monday, 30 January 2012

Yummy and definitely homemade but no glue in sight

  Gluten free white chocolate and rose cup cakes

Now this isn’t exactly crafts but they are definitely homemade and really delicious. I however can’t take the credit for the recipe I adapted it from the magazine - ‘Cupcake Heaven – Volume 1’ from Anthem Publishing.  It is a great magazine lots of really interesting recipes and also some great ‘how to’ sections for those of us who are new to baking. For example – frosting by hand/piping, sugar frosting fruit, flowers and herbs, decorating with marzipan/fondant icing.  Unfortunately I have not seen any more volumes in the shops since and looking online I think there may only have been one so far, I will definitely be buying it again if I see it.

Makes 12 Cupcakes
For the Sponge
115g (4oz) butter, softened, or soft margarine,
115g (4oz)caster sugar,
1 tsp rose water,
2 free range eggs, lightly beaten,
115g (40z) self-raising flour – I replaced this with self-raising Gluten free flour available from any supermarket,
55g (2oz) white chocolate, grated
sugar-frosted rose petals, to decorate
For the Frosting
115g (4oz) white chocolate, broken into pieces,
2 tbsp milk,
175g (6oz) full-fat cream cheese,
25g (1oz) icing sugar

1.     Preheat the oven to 180°C/Gas mark 4. Put 12 paper cases in a bun tray.  Place the butter, caster sugar and rose water in a large bowl and beat together until light and fluffy.  Gradually beat in the eggs. Sift in the flour and using a metal spoon, fold in gently. Fold in the grated chocolate.
2.    Spoon the mixture into the paper cases.  Bake in the oven for 15-20 minutes, or until risen, golden and firm to the touch.  Transfer to a wire rack and leave to cool.
3.    To make the frosting, place the chocolate and milk in a heatproof bowl set over a pan of simmering water and leave until melted. Remove from the heat and stir until smooth.  Leave to cool for 30 minutes. Put the cream cheese in a separate bowl sift in the icing sugar, and beat together until smooth and creamy.  Fold in the melted chocolate.  Chill in the fridge for around 1 hour.
4.    Swirl the frosting over the top of the cupcakes.  Decorate with sugar-frosted rose petals.
I would start making the frosting first and then whilst the chocolate is cooling make the cupcakes.
I didn’t make the sugar-frosted rose petals this time as I didn’t have the heart to cut the only rose that was flowering in my garden, but they do make them look extra special if you make the effort.
Well hope you enjoy them as much as we did!


  1. Oh the roses have won me over.

    1. they are so good and the sugered roses look soooooooo good, I love making gluten free cakes they are so yummy and people don't even know they are eating something different.

  2. Mmm, these sound great and it's fab that they're gluten free. Thanks for linking up with the Cookery Showcase on Love All Blogs.

    1. thanks, the showcase is great full of great ideas and inspiring things to try