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Gluten Free Chocolate Cup Cakes with Chocolate Butter Cream Frosting


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4

Ingredients

60 portion(s)

cup cakes

  • 250 g sugar
  • 250 g Butter
  • 4 eggs
  • 120 g Milk
  • 1 teaspoon vanilla extract
  • 60 g cocoa powder
  • 300 g gluten free flour plain
  • 2 tablespoon Gluten Free Baking Powder

choc butter cream frosting

  • 70 g gluten free flour plain
  • 200 g Milk
  • 200 g raw sugar
  • 220 g Unsalted butter room temperature
  • 1 teaspoon vanilla
  • 40 g Dutch Cocoa
  • 1 teaspoon lemon juice
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Recipe's preparation

    cup cakes
  1. place sugar butter eggs milk and vanilla into TM bowl and mix 20secs sp5

    add flour baking powder and cocoa mix 30 secs sp4

    pour into paper cases (only half fill each one) and bake in oven 15mins 180deg C

    remove when cooked and set aside to cool

  2. choc butter cream frosting
  3. weigh in raw sugar and mill 10 secs sp 9  set aside

    fit butterfly to TM blade

    add flour and milk and cocoa

    cook 9mins 90deg sp3

    remove from bowl - set aside to cool

    Allow TM bowl to cool and add sugar , room temperature butter and vanilla

    mix 3mins sp5 until light and fluffy

    return flour/milk mixture to bowl and add lemon juice -  whisk 3mins sp 5

    Refrigerate for 10-20mins 

     

     

     

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Accessories you need

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Tip

if the frosting it is a little soft, pop into the fridge for 10 minutes to firm up.

colours and flavours can be added to the frosting after the final step.

in the absence of a piping bag, use a zip lock bag and trim off one of the corners - great if you need to do a bunch of different colours

regular flour can be substituted for the gluten free flour in this recipe (same weight)

both the cake recipe and the frosting recipe can be halved - reduce cooking time for frosting by 20%


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • This mixture tasted good but

    Submitted by ashkeira on 26. June 2014 - 20:37.

    This mixture tasted good but the quantities seemed too much for the TM. I had to add some milk to get it moving and mix it by hand with the spatula without the lid on. It might have been me but I'm pretty sure I got the measurements right. Removed half and mixed with added milk then mixed all together in a bowl. They are rising nicely in the oven so expect they will taste good!

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  • yummy

    Submitted by sdi12 on 6. April 2014 - 21:13.

    yummy

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  • This is the best GF cupcake

    Submitted by crazy_armadillo on 26. March 2014 - 15:49.

    This is the best GF cupcake recipe I have ever made - fantastic. Only managed to make 29 rather than 60 though!

    I also couldn't get the icing to work.  

    Will have to have a go at making the vanilla version as mentioned above.

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  • I made these without the

    Submitted by Sammyjo84 on 15. July 2013 - 23:52.

    I made these without the cocoa for vanilla cupcakes and they tasted great don't think anyone could tell they were gluten free tmrc_emoticons.)

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  • We made the choc butter cream

    Submitted by Vicki Hill on 25. December 2012 - 16:57.

    We made the choc butter cream frosting without the choc and the flour/milk mixture looked like glue.

    When we mixed the sugar, butter and vanilla it stuck to the sides of the TM Bowl so we had to scrape out and use a hand mixer.  As we didn't want to use the 'glue' mixture we had to add extra icing sugar to compensate for the amount of butter.

    Some things are better done the traditional way.

    tmrc_emoticons.(

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