Sam’s Gluten-free rocky road cupcakes
Last week it was my best friend’s 30th bithday and as part of her birthday present I said I would make her 30 cupcakes. After agonising for several weeks over the flavours, I decided that I should make flavours that I associated with her and incorporate some of our memories together.
I eventually decided on rocky road as one of the three flavours that I was going to make. Why? Well, I was suddenly transported back to a Saturday afternoon in a coffee shop where my friend and I were having a catch up over a hot choc and a cake… Well a cake for her and me drooling over what I can no longer eat! It was a rocky road slice. It was beautifully colourful and with her every bite you could tell she was really enjoying it. Or was it the fact that when I asked her if she wanted a cake and her instant reaction was ‘yes, can I have a rocky road’.
After deciding the flavour of the cakes, my next challenge was to turn this into a cupcake. Should I incorporate the ingredients into the cake or use them as decoration? In the end I did a bit of both and the results were better than I imagined.
This recipe makes 12 muffin size cupcakes
Pre-heat your oven to 200oC or gas mark 5
Ingredients for the cake;
250g room temperature butter or baking margarine
250g light brown sugar
200g gluten-free self-raising flour
50g coco powder
1 1/2 teaspoons of xantham gum
4 tablespoons of milk
1 teaspoon of vanilla extract
1 teaspoon of instant coffee granules
50g dark/milk chocolate chips
Ingredients for the topping;
100g dark chocolate
100g chopped mixed nuts
Mini marshmallows or chopped up marshmallows
White or milk chocolate chips
1. Cream the butter and the sugar together for about 5 minutes with an electric whisk or mixer.
2. Add the eggs, one at a time so that they combine with the butter and sugar.
3. Add in the milk, vanilla and coffee granules and mix for a few minutes.
4. Sieve the flour, coco powder and xantham gum into a bowl.
5. Add most of the flour mixture to the wet ingredients but leave a tablespoon or so to coat the chocolate chips. Then add the chocolate chips and remaining flour. Don’t over mix the flour, only enough to combine all the ingredients.
6. Line a muffin tin with cases and divide the mixture evenly into the cases. I like to use an ice cream scoop.
7. Bake in a pre-heated oven for about 20 minutes or until the cupcakes are cooked through and spring back at you when you touch them.
8. Leave to cool before decorating.
1. In a heat-proof bowl over a pan of gently simmering water melt the chocolate and the butter until glossy and leave to cool.
2. Once the chocolate is cooled, put into a piping bag and pipe the chocolate on in rough lines on each cake. Make sure there is enough chocolate on each cupcake for the toppings to stick.
3. Sprinkle on the nuts, chocolate chips and marshmallows, then pipe on some more of the chocolate.
4. Repeat this process until all cakes are decorated.
I hope you enjoy my version of gluten-free rocky roads cakes – happy gluten-free baking.