Double Delight Berry Bite Cupcakes (GF)

Gluten-free, coeliac, cake, raspberry, blackberry

Makes: 20, 4cm, (1½”) diameter

These gluten-free mini morsels are great if you lean towards indecision like me! The top sponge is flavoured with puréed raspberries, the bottom one flavoured with blackberries and sandwiched together with a delicate vanilla buttercream. Twice the flavours! The children enjoyed these on a recent picnic but they would also make great party food or squeezed into a lunch box for all ages.

 Keep your fingers crossed as this is my entry into the Betta Living competition! http://bit.ly/1r0QG9i #bettabakeoff

Sponge Ingredients:

175g / 6oz butter, softened
175g / 6oz caster sugar
2 drops gluten-free vanilla extract
2 eggs
150g / 6oz gluten-free self-raising flour
1 teaspoon gluten-free baking powder
20 raspberries 
20 blackberries
(Extra berries for decoration)



Buttercream Ingredients:

110g / 4oz butter, softened
2 drops gluten-free vanilla extract
145g / 5oz icing sugar, sifted

Pre-heat the oven to 190°C / Fan 170°C / 375F / Gas 5



Method:


1. Cream together the softened butter and caster sugar until light and fluffy. Whisk in the vanilla extract and eggs one at a time until thoroughly combined, then fold in the flour and baking powder, stirring well. Divide the cake mixture into two medium bowls.

2. Next, place the raspberries into a fine sieve and press the fruit with the back of a dessert spoon until all the flesh has passed through leaving the seeds. Add the fruit puree to one of the bowls of cake mixture and stir until thoroughly combined.

3. Repeat the process with the blackberries and add to the other bowl of cake mixture. Spoon the mixture evenly between two mini muffin trays and bake in the oven for approximately 15 minutes depending on your oven.

4. Turn out on to a wire rack to cool. Meanwhile place the softened butter and vanilla extract in a bowl and sieve in the icing sugar. Whisk until evenly blended then spread on to one of the raspberry cakes, place a blackberry cake on top. 

5. Lightly dust the cakes with icing sugar and decorate with a raspberry or blackberry.

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