Gluten-free blackcurrant swirl cupcakes

To put on the bottom layer of my pretty cake stand from Tala I made blackcurrant swirl cupcakes topped with cream cheese frosting and decorated with funfetti. I used a mixture of edible decorations to create my pastel funfetti. I just love how happy and cute funfetti looks!

Gluten-free blackcurrant swirl cupcakes (makes 20 cupcake size cakes)

Ingredients

• 150g (1 3/4 cup) gluten-free self-raising flour
• 90g butter, softened
• 110g caster sugar
• 2 eggs
• 1/2 tsp natural vanilla essence
• 2 tbsp semi skimmed milk
• 3 tbsp of good quality blackcurrant jam

Cooking instructions

1. Preheat oven to 165C/325F
2. Line baking tray with cases
3. In a food mixer, beat all of the ingredients except the blackcurrant jam, until you have a smooth, soft batter
4. Divide batter between the cases
5. Place 1/2 tsp blackcurrant jam on to top of batter and swirl jam into batter using a skewer
6. Bake for about 20 mins until cakes bounce back when lightly pressed
7. Place on rack to cool

To decorate (for 12 cupcake sized cakes) Ingredients

• 200g cream cheese
• 400g icing sugar, sifted
• 70g butter, softened
• Shimmer purple decorating sugar crystals
• Shimmer turquoise decorating sugar crystals
• Shimmer blue decorating sugar crystals
• Lilac nonpareils
• Natural lilac star sugar shapes
• Natural baby pink star sugar shapes
• Natural blue star sugar shapes

Instructions

1. Beat the butter until super soft and creamy
2. Add the cream cheese and beat until well combined
3. Add the sifted icing sugar and beat until you have a soft, well combined icing
4. Fill a piping bag fitted with a round nozzle
5. Pipe a swirl of cream cheese frosting onto top of cupcakes
6. Sprinkle with funfetti

Have a sweet day!

Gluten-free orange creamy cupcakes

As promised, here is my gluten-free orange creamy cupcakes recipe. I topped these with a swirl of creamy vanilla buttercream frosting using a piping bag fitted with a round nozzle and decorated them with a pastel mix of funfetti.

Gluten-free orange creamy cupcakes (makes 12 cupcakes)

Ingredients

• 90g butter, softened
• 90g cream cheese, softened
• 200g unsalted butter
• rind of one orange, finely grated
• 150g caster sugar (2/3 cup)
• 2 eggs
• 125g (1 cup) self-raising flour

Cooking instructions

1. Heat oven to 180C (fan 160C) or gas mark 5
2. Line baking tray with cases
3. In a food mixer, beat the cream cheese, sugar, orange rind and eggs till you have a light and fluffy mixture
4. Add flour and beat on low, until you have a smooth batter
5. Divide batter between the cases
6. Bake for about 20 mins until cakes bounce back when lightly pressed

Have a sweet day!

A Tala review

I was thinking the other week how I needed to get myself a new bun tray as I only have one and I often want to make more than twelve cupcakes at once. So I couldn't believe my luck when I was offered to review some of Tala’s baking products to coincide with the launch of their new Tala bakeware website. The website allows the community to discuss their Tala bakes, and to add photos and recipes. You can also find their own added recipes, top tips and pictures of their pretty collection of bakeware:

"Tala is the British home cooking brand that has been an integral part in kitchens nationwide since 1899, known and loved for its innovative baking, icing tools and gadgets"




The lovely peeps offered to send me a bun tray and a pretty card, three-tier, pastel cake stand to review. I, of course, said yes!

The 12 hole bun tray is perfectly sized so you can bake both cupcakes and muffin sized cakes and has a nice weight to it that makes it feel feels robust and strong. With a double layered non-stick coating, the other great news is that it is dishwasher safe!

The Tala 3 tier card cupcake stand is made from thick card that is easily collapsible for easy storage and transportation. I love the idea of taking it with me on my next bicycle ride picnic. If only the sun would come out to play! The cake stand is easy to clean with a wipe of a damp cloth and cam be reused over and over again.




To sit on my pretty new cake stand I baked twelve gluten-free creamy lemon cupcakes and twelve gluten-free blackcurrant swirl cupcakes in my new bun tray. I topped the orange ones with creamy buttercream frosting and the blackcurrant ones with a cream cheese frosting. After Saturday's post, I just had to decorate them with funfetti! After rifling through my baking cupboard I made a mixture of funfetti using colours that matched the cake stand. Later this week I will of course share with you both of the recipes for my funfetti cupcakes!






*I was not paid for this review - I was sent a bun tray and a three tier card cake stand. Torie Jayne does not accept payment for any of her posts.

Have a sweet day!

Funfetti

Source 1, 2, 3, 4, 5

After a long week, it's time for fun! What better way to add fun to your sweet treats than to a add a handful of sprinkles, non pareils or polka dots to your marshmallows, cake, waffles, cupcakes or popcorn. I so need to do this!

Have a fun-filled, sweet day!