Gluten-free Cupcakes With Cream And Violets

Gluten-free Cupcakes With Cream And Violets

Gluten-free Cupcakes With Cream And Violets

Tiny and beautiful gluten free cupcakes with violet cream, a easy American dessert recipe

June 13, 2012

Type of dish

Cuisine

Dietary Consideration

serves for

8

total time

1 HR 0 MIN

ingredients

Eggs
1
stem ginger
15 ml, chopped
lime
1, juice and zest finely grated
sugar
125 g
Sunflower oil
80 ml
Buttermilk
250 ml, more if needed
gluten-free flour
250 g, all-purpose
gluten-free baking powder
10 ml
Baking soda
2,5 ml
Cream
200 ml, 48 % fat content
Icing sugar
30 ml
crystallized violets
24

Preparation

Cupcakes
Heat the oven to 180°C (160° fan) 350°F gas 4.
Place 24 paper cases in mini muffin tins.
Beat the egg with the stem ginger and lime zest.
Beat in the sugar, oil, buttermilk and 2 tablespoons lime juice.
Mix the flour with the baking powder and bicarbonate of soda in a mixing bowl.
Beat the egg mixture into the flour until blended.
Add more buttermilk if necessary, to give a soft dropping consistency.
Spoon the mixture into the paper cases.
Bake for about 20 minutes until golden brown (test with a skewer or wooden toothpick; if it comes out clean, the cakes are done). Cool on a wire rack.

Topping
Whisk the cream and icing sugar until thick.
Spoon the cream into a piping bag and pipe swirls on top of the cupcakes.
Decorate with crystallised violets.

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