So, I had a special birthday cake lined up for my boyfriend’s surprise 30th birthday party back in June, but his family were all coming over on his actual birthday during the week and so I needed to make something just as tasty that he could blow a candle out on.
Luckily for me some of his sister’s are also gluten free, so I could completely justify making some gluten free cakes as well as some ‘normal’ cakes for the birthday boy and the rest of his family…and what better way to do some of each than to make cupcakes!
These cakes were inspired by the beautiful Hummingbird Bakery, but obviously with a twist and made gluten free! A beautiful cake subtly flavoured with caramel, and topped with a caramel frosting. These are sure to be a hit with all who try them!
Prep Time: 15 minutes Cook Time: 15-20 minutes Servings: 16
For the cupcakes
- 80g unsalted softened butter
- 280g caster sugar
- 240g gluten free plain flour (I use Dove’s Farm)
- 1/2 teaspoon xanthum gum
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 260ml whole milk
- 1 teaspoon vanilla essence
- 2 large eggs
- 150g tinned caramel or dulce de leche (I use Carnation tinned caramel)
For the frosting
- 500g icing sugar
- 160g unsalted softened butter
- 50ml whole milk
- 100g tinned caramel or dulce de leche
- Optional more caramel to drizzle over, plus any chocolate twirls, sprinkles, or anything else you find!
- Pre heat the oven to 190 degrees and line a muffin tin with muffin cases
- Using a whisk, electric or hand-held, whisk together the butter, sugar, flour, xanthum gum, baking powder and salt until combined and resembles a crumb-like consistency
- Place the vanilla essence, milk and eggs in a jug or separate bowl, and whisk until combined
- Pour most of the liquid mixture into the dry mixture and mix together on a slow speed until it starts to combine. Keep beating until it comes together
- Scrape down the sides of the bowl, add the remaining liquid mixture, and the caramel, and mix into the mixture until it is thick and looks like a smooth batter
N.B If at this point the mixture seems a little stiff, as it often will do when using gluten free flour and xanthum gum, add a splash of liquid to loosen it up. I often use milk, but any milk substitute would do
- Divide the mixture into the cupcake cases, filling each one by two-thirds. If you have remaining mixture, wait until your first batch has cooked and use a separate tin. Don’t overfill the cupcake cases
- Place cupcakes into the oven and bake for 15 – 20 minutes. Check with a cocktail stick or skewer, and once it comes out clean, they’re ready
- Once baked, place on a wire rack and let cool in the tin for 10 -15 minutes before removing and leaving to cool further in their cases
- To make the frosting, beat the sieved icing sugar and butter on a low speed until combined, but still slightly powdery in texture
- Slowly mix in the milk, and once incorporated, increases the speed of the whisk until fluffy and light. Add the caramel and then beat in well
- Spoon or pipe the frosting on to the cupcakes once they are completely cool, otherwise it will melt and run off. You can then decorate with the extra caramel and sprinkles. Enjoy!