My own cupcake version of the beloved Bakewell Tart.
2 medium room temperature eggs
1 tsp vanilla extract
1 tsp glycerine
175g gluten free flour
1.5 tsp gluten free baking powder
1 tsp xanthan gum
130ml non-dairy milk
130ml sunflower oil
St. Dalfour Raspberry Jam
Preheat the oven to 180oC (GM4) and 12 cupcake cases in the muffin tray.
Combine the flour, baking powder, xanthan gum; sieve and mix together in the large mixing bowl.
In the measuring jug mix together the milk and oil.
Next place the Xylitol, eggs, vanilla and glycerine into the blender and whizz until well mixed.
Then add all mixtures into the large mixing bowl and whisk by hand until well mixed and the large lumps have disappeared.
Fill muffin cases with about 2/3 of the mixture needed for each cupcake. Then add a tablespoon of jam to each, then even distribute the rest of the cupcake mixture over the 12 cases.
Bake for 20 - 25 minutes.
Once baked and well risen remove from the oven and allow them to cool.
125g Organic unsalted butter or a olive / soya alternative
250g Billington's Golden Icing Sugar icing sugar (unrefined icing sugar)
Place the butter in a large bowl and mix in the icing sugar gradually with an electric whisk on a slow speed, until well incorporated. Then turn the whisk to a high speed and beat for 2-5 minutes until icing is pale and fluffy.
Add 1/2 teaspoon of almond extract and any colour you may want your icing to be.
Place in a piping bag, ideally using a wide nozzle and off you go (but only if the cupcake are now cooled)! Once all the cupcakes for beautiful swirls of buttercream, add the flaked almonds for decoration and extra crunch.