Raspberry Cupcakes

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These delicious morsels are dairy free, including the icing.

This recipes makes 12 cupcakes.   

Ingredients

Cupcake

125 g Bakers' Magic Gluten free flour

~1/2 tsp Salt

1/2 tsp Baking powder

150 g Caster sugar

100 g Oil (I used Rice bran oil)

2 Eggs

86 g Raspberry puree (from ~145 g frozen raspberries)

      

Icing*

225 g Caster sugar

115 g Water

10 g Glucose syrup

2 Egg whites 

Optional - freeze dried raspberry powder

 

* The cupcakes can be iced with a simple icing or buttercream icing.

 

Method

Cupcake

Turn the oven on to 170 C.

Line a 12 well muffin pan with patty pans.

Thaw the raspberries (microwave is fine), mush them with a fork & strain through a sieve collecting the puree.

In a mixing bowl combine together the Bakers' Magic Gluten free flour, sugar, salt & baking powder.

Add the eggs & oil to the raspberry puree. Whisk the ingredients together with a fork.

Pour the wet ingredients onto the dry ingredients.  

Pour cake batter into the prepared patty pans. Only put a little of the mix into the pans to start with as you should be able to make 12 cupcakes. 

Bake in the oven for ~17 mins. The time will depend on your oven. 

Bring out of the oven & allow to cool before icing. 

Icing

Put the caster sugar, glucose syrup & water into a saucepan over low heat. Gently stir the sugar to dissolve it before boiling it. Try not to get sugar on the sides of the saucepan.

Boil this mix for ~6 mins. Do not stir the mix while it is boiling, the mix may crystallise.

When the syrup has ~1 min left of boiling start whisking the egg whites (using a stand mixer). 

Turn off the heat under the saucepan & wait for the bubbles to subside.

Pour the sugar syrup in a thin stream into the whisking egg whites. The egg whites should be at the soft peak stage. The heat from the syrup will cook the egg white.  Stop the mixer, scrape down the sides of the bowl & continue whisking until the mixture has cooled.

When cool the mixture will be stiff & wonderfully white. 

Transfer the icing to a piping bag fitted with a size 13 star nozzle.

Pipe icing on to the cupcakes & dust with a little raspberry powder.

Enjoy! 

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