Sunday, 5 February 2012

Ever-so-easy wheat-free apricot & almond cup cakes

Friday night and there's nothing enough in the cupboard to satisfy my sweet cravings and it's just too cold to leave the house, so in true miss dc style it's time to raid the 'baking cupboard'......
I have been going through a various few recipes of cupcakes, flavours etc and now armed with an understanding of ingredients and their ratios, I decide to go ahead and just make up my own.
So these yummy little cakes are miss dc's own recipe; here goes...
150g 'I can't believe it's not butter!'
150g dark brown soft sugar
200g plain flour (Doves Farm wheat-free blend)
2 tsp gluten free baking powder
3 eggs
2 tsp almond flavouring
2-3 drops of vanilla essence
50g crushed flaked almonds
1 tbsp ground almonds
75g apricots (dried and cut into little pieces)
NB - leave flaked almonds and tiny apricot pieces to decorate too.
Easiest method in the world:
weigh out/measure the sugar, 'butter', flour, baking powder and put into a bowl with the eggs and flavouring.
Using an electric mix, blend for 1-2 minutes until light and creamy and then use a spoon to stir in the fruit and nuts.
Spoon out equally into 18 cup cake cases, decorate with flaked almonds & apricot pieces and bake at 180 degrees for 25 minutes until lightly browned, ensuring the cakes 'spring up' to the touch.

This recipe creates a yummy marzipan ish cake which, because of the darker sugar, is slightly crispy on the top but lush and fluffy in the middle. Mmmmmmmmmmmmmmmmm......

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