Blackberry White Chocolate Cupcakes – gluten free, with recipe

Fresh Blackberry and White Chocolate Gluten Free Cupcakes.

Fresh Blackberry and White Chocolate Gluten Free Cupcakes.

The promised second gluten free cupcake recipe that uses delicious fresh summer fruits from the Halo Baking Emporium and Chocolaterie in Moseley Birmingham UK. Although the sun has most decidedly not got his hat on today, and is certainly not coming out to play, that’s no reason to assume that the summer is gone already!

This follows on from my very popular Blueberry and Lemon Curd Cupcake gluten free recipe that I posted a few weeks ago. These gluten free cupcakes have a very different flavour and texture, as opposed to the zingy freshness of the blueberry and lemon curd cupcakes, these are a richer and more indulgent tasting treat, made as they are with fresh blackberries and white chocolate.

Blackberry and White Chocolate Cupcakes Recipe, Gluten Free

Ingredients

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 blackberries. About 5-10 depending on size.
• 2 ½ tsps gluten free baking powder
• Pinch of salt
• White chocolate chips, or 100g bar chopped up small.

For the icing:

•200g icing sugar

• 50g unsalted butter at room temperature
• Another 5-10 fresh blackberries.
• Splash of full fat milk, if you need it. (Only if the blackberries don’t provide enough juice for the icing to come together.)

Method

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.

Diced butter ready to mix into the gluten free flour.

Diced butter ready to mix into the gluten free flour.

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. Smash up the fresh blackberries with a fork or similar, and strain through a sieve to remove the hard pips. Stir the juice into the batter until just mixed through. (If you’re smart, and you clearly are because you’re on this blog, smash up the blackberries for the icing at the same time, sieve them all together, and save half the juice for the icing. Have a Jurassic Park “clever girl” moment to yourself whilst doing it, I know I do.)

The juice from smashed blackberries pushed through a sieve. Smells delicious!

The juice from smashed blackberries pushed through a sieve. Smells delicious!

7. Add the white chocolate chips or chopped up white chocolate and just stir through. (Note: If you are chopping up a bar of white chocolate, make sure you chop it up nice and small. If you do what I did initially, which is forget to add the chocolate, remember that I’d forgotten after they’d been in the oven for a minute, frantically break chocolate blocks into two, and drop them on top of the cakes, you’ll end up like I did, with lumps of partially melted white chocolate at the bottom of the cupcake cases, firmly stuck in place and adding NOTHING to the overall taste. Had to start again and just eat those mistakes. Not a hard chore admittedly, but not what you’d want if you’re making these for company!)

Isn't this batter colour AMAZING? Unfortunately they do go more of a blue colour once baked, but it's still lovely.

Isn’t this batter colour AMAZING? Unfortunately they do go more of a blue colour once baked, but it’s still lovely.

8. Spoon the batter into cupcake cases, about 2/3 full.

Fill cases about 2/3 full. They do rise!

Fill cases about 2/3 full. They do rise!

9. Bake for about 20 minutes. You want the top to be golden and to spring back if you gently press on them.

See? Risen. Although no longer mauve...

See? Risen. Although no longer mauve…

10. Once cooked, allow to cool in the try before taking out and placing on a wire rack. (Note: The insides of the cupcake will go slightly bluey in colour rather than purple once they’re cooked. That’s fine.)
11. Whilst they cool, make the frosting. Cream the butter in a mixing bowl, and gradually add the icing sugar.
12. When well combined and resembling large breadcrumbs, add the fresh blackberry juice and whip up well. You want this light, fluffy, and airy. If the icing is still powdery, add a splash of milk to bring it together.

Blackberry juice being mixed in. Surprisingly, it turns the icing pink. Bluey cake, pinkish icing, yet both made with blackberries. It must be some sort of science...

Blackberry juice being mixed in. Surprisingly, it turns the icing pink. Bluey cake, pinkish icing, yet both made with blackberries. It must be some sort of science…

13. Using a piping bag if you have one, pipe the frosting onto the cakes. If you want to get fancy at this point, you can add white chocolate shapes or a few extra chocolate chips.
14. Refrigerate to allow the icing to set, and remove from the fridge an hour or so before serving.

The finished cakes!

The finished cakes!

The fresh fruit lightens an otherwise very rich cake, and using fresh fruit holds true to the principles of the Halo Baking Emporium and Chocolaterie, which include never using “flavourings”, only actual flavours!

Halo from the Halo Baking Emporium and Chocolaterie in Moseley, Birmingham UK.

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One thought on “Blackberry White Chocolate Cupcakes – gluten free, with recipe

  1. Pingback: Healthy Chocolate Cupcakes | cookingwithsapana

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