Raspberry & Cream butterfly adorned cupcakes

Dr Oetker recently sent me some Wafer Butterflies, which enable bakers of all abilities to instantly make simple cupcakes and desserts more colourful and beautiful. With guests due round for afternoon tea on Saturday I decided on Saturday morning to quickly rustle up some raspberry and cream cupcakes in Jane Means pretty striped cupcake cups and adorn them with the pretty wafer butterflies.

Here's how...

Gluten-free Raspberry & Cream butterfly adorned cupcakes (makes 13 cake cup cupcakes)

Ingredients

• 2 large eggs
• 75g gluten-free self raising flour
• 75g gluten-free plain flour
• 125g unsalted butter, softened
• 150g (2/3 cup)caster sugar
• 1/2 tsp vanilla extract
• 60ml(1/4 cup) milk
• 13 frozen raspberries

Cooking instructions

1. Preheat oven to 160-180 deg C.
2. Place baking cups on a baking tray.
3. Beat flour, butter, milk and eggs in a bowl with an electric mixer until the mixture turns a pale colour.
4. Divide mixture between cases.
5. Push one frozen raspberry in to each batter filled case
6. Bake for between 25-30 minutes until cakes bounce back when lightly pressed
7. Place cakes on wire rack to cool.

To decorate (for 13 cake cup sized cakes) Ingredients

• 250ml double cream
• 2 tbsp icing sugar, sifted
• Wafer Butterflies

Instructions

1. Place the cream and icing sugar in a bowl and whisk till light and fluffy
2. Fill piping bag fitted with a star nozzle
3. Pipe a swirl of cream icing on top of the cakes
4. Adorn each cake with a wafer butterfly

Have a sweet day!

Gluten free apple frangipane tart

Yesterday I share with you the tray I made for 91 magazine, so today I am sharing with you the Gluten free apple frangipane tart that I served on my new tray...

Gluten free apple frangipane tart (makes 1 tart)

Ingredients

• 200g gluten-free shortcrust pastry
• Gluten free plain flour for dusting
• Olive oil for greasing
• 85g (3oz) unsalted butter, softened
• 1 large egg, beaten
• 75g (2 1/2 oz) caster sugar
• 100g (3 1/2 oz) ground almonds
• Grated zest of one lemon
• 1 tbsp Ameretto
• 600g fresh apples
• 3 tbsp caster sugar
• Sieved icing sugar to decorate

Cooking instructions

1. Preheat oven to 180C (160c fan) / 355F
2. Lighly grease the pie tin
3. Roll out pastry on a lightly floured surface to about 8mm thick
4. Lightly press the pastry into the tin, (I use the end of a teaspoon to get a neat fluted edge) and trim.
5. Lightly prick the base of the tart
6. Line pastry with greaseproof paper and fill with baking beans
7. Cook in the oven for 10 minutes
8. Remove paper and beans.
9. Lightly brush the tart with some of the beaten egg.
10. Return to the oven for a further five minutes
11. Cream the butter and sugar using a food mixer fitted with a paddle
12. Gradually mix in the ground almonds, beaten eggs, lemon zest and Amaretto till well blended
13. Spoon frangipane mix into baked tart
14. Keeping the skin on, chop the apples into quarters. Chop out the core of each quarter and then slice the apple quarters thinly
15. Start layering the apple slices onto the tart until the entire top is covered
16. Dust the top of the tart with the 3 tbsp caster sugar
17. Bake for about 30-35 mins until the tips of the apple slices have become slightly singed and the frangipane has risen and cooked through.
18. Leave in tin on a wire rack to completely cool
19. Lightly dust with icing sugar

Have a sweet day!

Peach custard cupcakes

To go in my lined neon pink pretty white broderie anglaise cupcake wrappers that the lovely peeps at Just Bake sent me along with cupcake decorations. I made custard filled cupcakes with sliced peaches on top. I went for a simple cream frosting and decorated them with white chocolate glittery flowers and leaves, glittery white chocolate egg and sprinkled them with white chocolate strands so they would look like nests. I baked all my cupcakes in white foil cupcake cases from Just Bake.



Here's how...

Start by making the custard...

Ingredients

• 1 tbsp Custard powder
• 1 tbsp caster sugar
• 125ml milk
• 1/2 tsp vanilla extract

Cooking instructions

1. Place the custard powder, sugar, milk and vanilla extract in a small saucepan and blend together
2. Heat on a medium heat, stirring continuously until mixture boils and thickens.
3. Pour into a bowl, cover surface with cling film and leave to cool

Gluten-free Peach & custard cupcakes (makes 12 large cupcakes)

Ingredients

• 2 large eggs
• 110g gluten-free self raising flour
• 90g unsalted butter, softened
• 110g caster sugar
• 1/2 tsp vanilla extract
• 30g custard powder
• 2 tbsp milk
• 2 large peaches,thinly sliced

Cooking instructions

1. Heat oven to 160C fan assisted
2. Line baking tray with cases
3. In a food mixer, beat the eggs, flour, butter, sugar, vanilla extract, custard powder and milk till mixture lightens to a pale colour
4. Divide half the batter between the cases
5. Top with custard
6. Divide the remaining batter between the cases, so the custard is covered
7. Top with sliced peaches
8. Bake for about 30-35 mins until cakes bounce back when lightly pressed
9. Place on rack to cool

To decorate (for 12 large cupcake sized cakes) Ingredients

• 250ml double cream
• 2 tbsp icing sugar, sifted
• Glittered Chocolate egg disc
• White chocolate strands
• Glittered white chocolate flowers

Instructions

1. Place the cream and icing sugar in a bowl and whisk till light and fluffy
2. Fill piping bag fitted with a star nozzle
3. Pipe a swirl of cream icing on top of the cakes and sprinkle with chocolate sprinkles
4. Place glitter eggs disc inside
5. Adorn nest with chocolate flower and leaves

Have a sweet day!

Cadbury's Creme Egg cupcakes

As I was saying yesterday, the lovely peeps at Just Bake sent me some pretty white broderie anglaise cupcake wrappers and cupcake decorations for Easter. So to fit in with my Neon and pastel colour palette I lined them in neon yellow, green and pink paper. I wanted my cupcake flavours to match the colour of the wrappers, to go with the neon yellow lined wrappers I decided to make chocolate cupcakes with a mini Cadbury's creme egg hidden inside. After some research, the best advice I found was to freeze the eggs first so they wouldn't completely melt inside. To match the gooey chocolate cupcakes I went for a cream cheese and marshmallow frosting and decorated them with white chocolate bunnies on a disc of green sparkles. I baked all my cupcakes in white foil cupcake cases from Just Bake.



Here's how...

Gluten-free Cadbury's Creme Egg cupcakes (makes 12 large cupcakes)

Ingredients

• 60g dark chocolate chips
• 160ml water
• 2 large eggs
• 100g gluten-free self raising flour
• 90g unsalted butter, softened
• 220g Brown sugar
• 40g ground almonds
• 2 tbsp cocoa powder
• 12 frozen mini creme eggs

Cooking instructions

1. Heat oven to 150C fan assisted
2. Line baking tray with cases
3. Place water and chopped chocolate in to a small saucepan, stir over a low heat until smooth, set to one side
4. In a food mixer, beat the butter, sugar and eggs till light and fluffy
5. Stir in the sifted flour, cocoa powder, ground almonds and chocolate mixture
6. Divide half the batter between the cases
7. Place one frozen cream egg into the batter filled cases
8. Divide the rest of the batter between the cases, so you cover the eggs
9. Bake for about 25-30 mins until cakes bounce back when lightly pressed
10. Place on rack to cool

To decorate (for 12 large cupcake sized cakes) Ingredients

• 1 jar of marshmallow Fluff, 213g
• 200g cream cheese, room temperature
• White chocolate bunny disc
• White chocolate strands

Instructions

1. Place the marshamallow fluff and cream cheese in a bowl and whisk till light and fluffy
2. Fill piping bag fitted with a large star nozzle
3. Pipe a swirl of icing on top of the cakes and sprinkle with chocolate sprinkles
4. Place chocolate bunny disc inside

Have a sweet day!

Key Lime Cupcakes

The lovely peeps at Just Bake sent me some pretty white broderie anglaise cupcake wrappers and cupcake decorations for Easter. So to fit in with my Neon and pastel colour palette I lined them in neon yellow, green and pink paper. I wanted my cupcake flavours to match the colour of the wrappers, to go with the neon green lined wrappers I made zesty lime cupcakes with a lime curd filling. To match the zesty cupcakes I went for a mascapone and cream frosting and decorated them with white chocolate glittery flowers and leaves, glittery white chocolate egg and sprinkled them with white chocolate strands so they would look like nests.



Here's how...

Gluten-free key lime cupcakes (makes 12 large cupcakes)

Ingredients

• 3 large eggs
• 175g gluten-free self raising flour
• 175g unsalted butter, softened
• 175g goldencaster sugar
• Grated zest of two limes
• 1/2 tsp baking powder
• 2 tbsp milk

Cooking instructions

1. Heat oven to 190C fan assisted
2. Line baking tray with cases
3. In a food mixer, beat the butter and sugar till light and fluffy
4. Slowly beat the eggs one at a time to the butter and sugar mix till just combined
5. Whisk in sifted flour, lime zest, baking powder and milk until fluffy
6. Divide the batter between the cases
7. Bake for about 15-20 mins until cakes bounce back when lightly pressed
8. Place on rack to cool

Whilst the cakes are baking, make the lime curd...

Ingredients

• 25g butter
• 100g golden caster sugar
• 2 medium eggs , beaten
• Juice of 4 limes

Cooking instructions

1. Place the butter, sugar, eggs and lime juice in a medium saucepan
2. Heat on a low heat, stirring continuously until thickened.
3. Pour into a bowl and leave to cool

To decorate (for 12 large cupcake sized cakes) Ingredients

• 250ml double cream
• 220g mascarpone cheese, room temperature
• 2 tbsp icing sugar, sifted
• Glittered Chocolate egg disc
• White chocolate strands
• Glittered white chocolate flowers and leaves

Instructions

1. Place the cream, mascarpone cheese and icing sugar in a bowl and whisk till light and fluffy
2. Place bowl in fridge for 1-2 hours
3. Using an apple corer ~ Gently push the corer into the center of your cupcake, rotate the corer slightly and pull the corer out of the cupcake. Push the small cake round out of the corer and repeat this process with all the cupcakes.
   Or use a cupcake corer as per instructions.(they all differ slightly)
   Be sure not to go all the way down to the bottom of the cupcake, otherwise this can cause your filling to seep through the case.
4. Fill piping bag fitted with a star nozzle
5. Put lime curd into the hole in each cake and replace the cake pieces
6. Pipe a swirl of mascapone icing on top of the cakes and sprinkle with chocolate sprinkles
7. Place glitter eggs disc inside
8. Adorn nest with chocolate flower and leaves

Have a sweet day!

Gluten free mini chocolate nests

Rather than giving decorated egg boxes of the same sweet treats I made a selection of four gluten free sweet treats all of which look like little nests to fill my egg boxes with. Yesterday I shared you my mini pina colada doughnuts, turkish delight mini doughnut nests and earlier today my white chocolate rocky road nests. So last but not least are the chocolate cornflake nests...



Mini chocolate nests (makes 24 mini size cupcakes)
Ingredients

• 100g milk chocolate chips
• 50g gluten free cornflakes, lightly crushed
• 50g raisins
• Edible pink glitter
• Pink sprinkles
• Jelly bean eggs

Method

1. Line mini cupcake baking tray with mini cupcake cases
2. Melt chocolate in microwave on low power for about 1-2 minutes (the exact amount of time needed will depend on the type of chocolate being used so remove and stir the chocolate every so often to ensure it heats evenly)
3. Once the chocolate is melted, remove from microwave and gradually pour into bowl of crushed cornflakes and raisins
4. Stir chocolate, cornflakes and raisins until the dried ingredients are completely covered in chocolate
5. Spoon mixture into cases and make a hole in the center
6. Sprinkle with pink sprinkles
7. Fill hole with jelly eggs and sprinkle with edible pink glitter, leave to set

Have a sweet day!

White chocolate rocky road nests

I have been meaning to make rocky road for a while now, so I decided Easter would be a perfect time! I went for white chocolate and made them into mini nests, more sweet treats for my egg boxes...



Mini white chocolate rocky road nests (makes 24 mini size cupcakes)
Ingredients

• 100g white chocolate chips
• 50g gluten free digestive biscuits, crushed into small pieces
• 50g mini marshmallows
• 25g desiccated coconut
• Edible neon yellow glitter
• Pink sprinkles
• Jelly bean eggs

Method

1. Line mini cupcake baking tray with mini cupcake cases
2. Melt chocolate in microwave on low power for about 1-2 minutes (the exact amount of time needed will depend on the type of chocolate being used so remove and stir the chocolate every so often to ensure it heats evenly)
3. Once the chocolate is melted, remove from microwave and gradually pour into bowl of crushed biscuits, marshmallows and coconut
4. Stir mixture until the dried ingredients are completely covered in chocolate
5. Lightly stir in pink sprinkles
6. Spoon mixture into cases and make a hole in the center
7. Sprinkle with desiccated coconut
8. Fill hole with jelly eggs and sprinkle with edible pink glitter, leave to set

Have a sweet day!

Mini Pina Colada doughnut nests

To go with my Turkish Delight mini nests I also made some mini Pina Colada inspired doughnut nests, a pineapple doughnut with a pineapple glaze sprinkled in desiccated coconut. I plan to package them up in my decorated egg boxes.



Gluten free Pina Colada doughnuts (makes 24 mini doughnuts)

Ingredients

• 110g (1 cup) gluten free flour
• 1 tsp xantham gum
• 115g (1/2 cup) caster sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 3 tablespoons vegetable oil
• 2 tablespoons buttermilk
• Non-stick cooking spray
• 4 slices of pineapple finely chopped

What you will need

• Mini doughnut pan

Cooking instructions

1. Preheat oven to 160 deg C, fan assisted (370 deg F)
2. Lightly spray doughnut pan with non-stick cooking spray
3. In a bowl beat the eggs, buttermilk, vanilla essence and oil together until you get a foamy mixture
4. In a separate bowl, add the sieved dry ingredients to the sugar and mix
5. Gradually pour foamy mixture into dry ingredients and stir until mixture is combined
6. Stir in chopped pineapple, till well combined
7. Pour mixture into greased doughnut pan until each cavity is 3/4 full (I prefer to use a piping bag to fill each cup more evenly and cleanly)
8. Bake in preheated oven for 10-15 mins or until doughnut springs back when lightly pressed
9. Turn out onto baking rack and leave to cool

Pineapple Glaze
Ingredients

• 60g (1/2 cup) icing sugar (confectioners sugar)
• 1 tablespoon of pineapple juice

Cooking instructions

1. In a bowl add the sieved icing sugar to the pineapple juice
2. Whisk all of the ingredients together until you have a smooth paste
3. Pour into a small, shallow bowl

Decorating the mini doughnuts
What you will need

• 24 mini doughnuts
• Pineapple glaze
• Desiccated coconut
• Mini jelly bean eggs
• Edible neon yellow glitter

Decorating instructions

1. Dip doughnut into pineapple glaze, shake off any excess
2. Sprinkle coconut onto icing
3. Place three eggs in centre
4. Sprinkle with glitter
5. Leave to set

Have a sweet day!

Gluten-free double choc rose cupcakes

Every month I get to choose some items from the lovely peeps at Wholeport to use and show you here on Torie Jayne...
This month I also chose some pretty red heart print cupcake cases, silicone 12 heart mould and some heart doilies. I decided to make some gluten free double choc rose cupcakes with a meringue icing topped with white chocolate red glitter hearts for Valentine's day. Here's how...

double choc rose cupcakes (makes 12 large cupcakes)

Ingredients

• 3 eggs
• 250g (1 1/4 cups) gluten-free self raising flour
• 250g unsalted butter, softened
• 250g Caster sugar
• 3 tbsp cocoa powder
• 1 tsp rose water essence
• 100g white chocolate chips
• 100g dark chocolate chips

Cooking instructions

1. Heat oven to 180C (fan 160C)
2. Line baking tray with cases
3. In a food mixer, beat the butter and sugar till light and fluffy
4. Slowly beat the eggs one at a time to the butter and sugar mix
5. Slowly beat in sifted flour, cocoa powder and rose water essence
6. Divide half the batter between the cases
7. Stir in chocolate chips
8. Divide the the batter between the cases
9. Bake for about 20 mins until cakes bounce back when lightly pressed
10. Place on rack to cool

To decorate (for 12 large cupcake sized cakes) Ingredients

• 3 egg whites
• 170g caster sugar
• Red edible glitter chocolate hearts - see Chocolate glittered stars for how to create
• 100g dark chocolate chips

Instructions

1. Place egg whites and sugar in a medium heat proof bowl
2. Place bowl over a pan of simmering water
3. Whisk the egg whites and sugar for about 8 minutes until the mixture turns thick, glossy and stands in stiff peaks
4. Remove from pan of water
5. Fill piping bag fitted with a round nozzle
6. Immediately pipe a swirl of meringue icing on top of the cakes
7. Leave to set for at least half an hour
8. Melt 100g dark chocolate chips and drizzle over the top of the meringue icing
9. Place red edible glitter chocolate heart in centre of icing
10. Leave drizzle chocolate to set

Have a sweet day!

Mini gluten free strawberry trifle

Last Christmas I made mini gluten free raspberry trifles that went down a storm, so this year I have made mini strawberry trifles.

Strawberry Trifle (makes 10 mini jars)

Ingredients

10 amaretti biscuits (make sure they are gluten free)
10 tsp Amaretto liqueur
5 strawberries
1 packet of strawberry jelly made up as instructions
1 pint of fresh custard
150 ml double cream
1 tbsp toasted flaked almonds

What you will need

• Small glass jars

Cooking instructions

• Place an ameretti biscuit in the bottom of each jar and crush with the end of a wooden spoon until you have a flat surface
• Pour 1 tsp of Ameretto into each jar
• Place 1/2 a sliced strawberry on top of each crushed ameretti biscuit
• Divide freshly made jelly between the jars, place in fridge until set
• When jelly is set, pour cooled fresh custard over the jelly and leave to cool
• Whip double cream with a pinch of sugar until you get stiff peaks
• Fill piping bag fitted with a star nozzle with whipped double cream and pipe a star on top of each trifle
• Sprinkle top of each trifle with toasted almonds
• Keep in fridge until serving

Have a sweet day!

Cherry Panna Cotta

I love making mini desserts as they really make my guests smile. My personal favourite has to be Panna Cotta!

Cherry Panna Cotta (makes 4 mini jars)

Ingredients

• 300g double cream
• 30g sugar
• 1 gelatine leaf soaked in water
• 1 tbsp vanilla essence
• 90g cherry puree
• 30g sugar
• 1 gelatine leaf soaked in water

Cooking instructions

• Place cream and sugar in a small saucepan and gently bring to the boil
• Remove from heat and stir in vanilla paste
• Add the gelatin leaf into cream mixture and stir until gelatine dissolves
• Pour mixture into jars and leave to set in the fridge

• Place Cherry puree and sugar in a small saucepan and gently bring to the boil
• Remove from heat and add just the gelatin leaf into cherry mixture and stir until gelatine dissolves
• Pour over the top of the chilled panna cotta and leave in fridge to set

Have a sweet day!

Mini gluten free chocolate & raspberry cheesecakes

Raspberry Cheesecake (makes 8 jars)

Ingredients

• 8 gluten free chocolate digestive biscuits
• 100g unsalted (sweet) butter
• 400g cream cheese
• 600ml double (heavy) cream
• 6 tbsp icing sugar
• Juice of 1/2 lemon
• 1 tbsp vanilla essence
• 200g raspberries
• 2 tbsp caster sugar
• 1 tbsp water
• 1 gelatine leaf soaked in a bowl of water

What you will need

• Small glass jars

Cooking instructions

1. Place digestives in a bag and crush by rolling a rolling pin back and forth over the bag until you are left with crumbs
2. In a small saucepan, melt the butter, remove from heat and stir in digestive crumbs
3. Divide crumb mixture between the jars and press down lightly with the end of a wooden spoon or teaspoon
4. Whip double cream until stiff peaks form
5. In a separate bowl whisk cream cheese, icing sugar, lemon juice and vanilla extract until smooth
6. Fold whipped cream into cream cheese mix
7. Fill biscuit based jars with cream cheese mixture
8. Place in fridge
9. Blend raspberries in a blender until you have a puree
10. Place raspberries, water and sugar in a pan and heat on medium heat until sugar has dissolved
11. Remove from heat and add gelatine leaf, stir until dissolved
12. Place in cup to cool
13. Spoon raspberries mix on to individual cheesecakes
14. Leave in fridge until ready to serve

Have a sweet day!

Gluten free banana & chocolate star muffins

The lovely peeps at Musha Makes recently sent me a set of Tulip' Muffin Cases in a Grey star design that are part of the Tilda 'Winter Memories' Collection
So I decided to make gluten free banana & chocolate muffins sprinkled with white chocolate stars for Christmas mornings...


Gluten free banana & chocolate star muffins (makes 16 muffins)

Ingredients

• 150g unsalted butter, at room temperature
• 220g caster sugar
• 1tsp vanilla extract
• 2 eggs
• 1 mashed banana
• 2 tbsp cocoa powder
• 150g Gluten free plain flour
• 6 tbsp milk
• 1 tsp bicarbonate of soda
• 100g white chocolate stars

Cooking instructions

1. Preheat oven to 165C (fan assisted)
2. Line baking tray with cases
3. Cream butter, vanilla extract and sugar using an electric whisk till light and fluffy
4. Slowly whisk in eggs till well combined
5. Gradually add flour, cocoa powder, bicarb of soda and milk until well combined
6. Divide batter between the cases
7. Sprinkle with chocolate stars
8. Bake for about 15-20 mins until muffins bounce back when lightly pressed
9. Place on rack to cool
10. Sprinkle with chocolate stars and dust with icing sugar

Tips...
Butter should be soft enough to hold a thumbprint but still keep its shape.
Eggs should be at room temperature as cold eggs will be harder to keep from curdling.




Have a sweet day!

Gluten free Mint choc chip Christmas cupcakes

I was recently asked if I would like to review some of new online store, Just Bake's cupcake decorations. Ooh! Yes please! After much consideration I chose Antique white foil cupcake cases, White snowflake cupcake wrappers, Edible silver sequins and Pearl white edible silk. I was thinking I could decorate my cupcakes with mini peppermint cream pearl white Christmas trees, decorated with the edible silver sequins to match the snowflake and white cupcake wrappers I had chosen. So I decided to make choc chip cupcakes with a mint chocolate ganache icing to sit my iced Christmas trees on...



Gluten-free choc chip cupcakes (makes 12 cupcakes)

Ingredients

• 2 large eggs
• 185g (1 1/4 cups) gluten-free self raising flour
• 125g unsalted butter, softened
• 150g (2/3 cup) caster sugar
• 80ml (1/2 cup) milk
• 150g dark chocolate chips
• 2 tbsp cocoa powder
• 1/2 tbsp vanilla essence

Cooking instructions

1. Heat oven to 170C (fan 150C)
2. Line baking tray with cases
3. Line a baking tray with baking paper
4. In a food mixer, beat the butter, sugar, eggs, vanilla essence and cocoa powder
5. Stir in sifted flour, chocolate chips and milk
6. Divide batter between the cases
7. Bake for about 25 mins until cakes bounce back when lightly pressed
8. Place on rack to cool

To decorate (for 12 cupcake sized cakes) Ingredients

• 142 ml Double cream
• 100g chopped Chocolate
• 1 tbsp golden caster sugar
• 1/2 tsp peppermint extract
• Ready to roll icing
• 1/2 tsp peppermint extract
• Sieved icing sugar
• Pearl white edible silk
• Edible silver sequins

Equipment

• Rolling pin
• Star cutters in different sizes

Instructions

1. Ganache: In a medium pan heat the cream and sugar until it is about to boil
2. Remove from the heat and pour over chopped chocolate and stir until chocolate has melted
3. Add 1/2 tsp peppermint extract and mix till you have a smooth consistency
4. Pour chocolate ganache over cooled cupcakes and leave to set
5. Add a few drops of peppermint extract to roll on icing.
6. Dust icing sugar onto a hard clean surface and roll out icing to 3mm thick.
7. Cut out 8 stars in different sizes, for each cake.
8. Layer up the stars, to form a tree.
9. Dust the top of the cakes with sieved icing sugar and place iced tree in the centre
10. Dust tips with edible silk using a damp brush
11. Sprinkle trees with edible sequins and glitter

For more beautiful cupcake decorations and cases check out Just Bake.

Have a sweet day!