Fresh fruity flavours in the Halo Baking Emporium and Chocolaterie in Moseley Birmingham UK this week. Summer has finally arrived, and along with near 30C temperatures (hurrah!), a wonderful glut of seasonal fruit is available.
The first of two fruit cupcake recipes today, both gluten free of course. I have a small confession to make regarding my gluten free cupcake recipe. It is, brace yourselves, BETTER than my original gluten containing recipe. Yes you read that right, this recipe produces such lovely cupcakes that friends and family actually prefer these, and request them for almost every special occasion we have. Something about baking them gluten free means that they peel beautifully from the cupcake wrapper, and are so light and airy you can eat far more than you should.
Not to prejudice you against the other cupcake recipes I’ll share in future days, but this one is the hands down winner in popularity every time. It’s easy to double the recipe to make 24 instead of 12, and frankly I recommend it if baking for a party. Few people stop at one!
Blueberry and Lemon Curd Cupcakes Recipe, Gluten Free
For the cakes:
• 150g plain gluten free flour. (I use Dove’s Farm Organics. A very good brand.)
• 140g caster sugar
• 40g unsalted butter
• 1 tsp good quality vanilla extract
• 1 egg
• 120ml milk. (Full fat for preference.)
• Small handful fresh blueberries. About 15-20 depending on size.
• 2 ½ tsps gluten free baking powder
• Pinch of salt
• Juice of half a lemon, freshly squeezed.
• Lemon curd. You can make your own, or use a really tasty store bought one.
For the icing:
• 200g icing sugar
• 2tsps granulated white sugar
• 15-20 fresh blueberries
• 50g unsalted butter at room temperature
1. Preheat oven to 150C fan assisted, 170C if not.
2. Mix flour, salt, sugar, and baking powder in a bowl.
3. Dice and add the butter. Beat together until it resembles fine breadcrumbs.
4. Slowly pour in half the milk and beat until it has just come together.
5. Beat the egg and vanilla (with a hand whisk or fork) into the remaining milk, and slowly add this to the mix, beating until just combined.
6. Chop up the fresh blueberries and stir into the batter until just mixed through. (If you leave them whole, they may sink to the bottom of the cupcakes. Cut up a bit smaller there’s more chance of them staying throughout the batter.)
7. Add the squeezed lemon juice and stir through once.
8. Spoon the batter into cupcake cases, about 2/3 full.
9. Bake for about 20 minutes. You want the top to the golden and to spring back if you gently press on them.
10. Once cooked, allow to cool in the try before taking out and placing on a wire rack.
11. Whilst they cool, make the frosting. To do this, place the blueberries and granulated white sugar in a saucepan over a low to medium heat. Stir until the sugar has melted.
12. The blueberries will start to swell and burst. Help them along by pressing them with the spoon, and keep stirring over the heat until the entire mixture has become a wonderful bluey purple syrup.
13. Remove from the heat and allow to cool.
14. Cream the butter in a mixing bowl, and gradually add the icing sugar. When well combined and resembling large breadcrumbs, add the syrup and whip up well. You want this light, fluffy, and airy.
15. Going back to the cupcakes, use a tea spoon to scoop out a small hole in the centre of each cake. Eat the divot removed, or save and freeze to make cake pops. (Let’s be honest, you could do that, but the most likely course of action is eating them!)
16. Spoon in the lemon curd, and smooth down.
17. Using a piping bag if you have one, pipe the frosting onto the cakes.
18. Refrigerate to allow the icing and curd to set, and remove from the fridge an hour or so before serving.
Using a syrup to make the frosting really ensures that the blueberry taste pops out at you and isn’t overwhelmed by the tangy lemon curd. It’s a delectable combination and I hope you enjoy them as much as my guests do!
Full of tang and sweetness, Halo from the Halo Baking Emporium and Chocolaterie in Moseley, Birmingham UK.