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
Method
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!
Now I’m in heaven...
ReplyDeleteOh the roses have won me over.
ReplyDeletethey 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.
DeleteMmm, these sound great and it's fab that they're gluten free. Thanks for linking up with the Cookery Showcase on Love All Blogs.
ReplyDeletethanks, the showcase is great full of great ideas and inspiring things to try
Delete