GLUTEN FREE CHOCOLATE BUTTERMILK CAKE / CUPCAKES
🍰Sandy’s Gluten Free Chocolate Buttermilk cake/cupcakes with strawberries and cream topping🍰
- Batter:
- 125 gr butter
- 210 gr caster sugar
- 5 ml vanilla essence
- 3 extra large eggs
- 110 gr fig jam
- 210 gr gluten free cake flour
- 3 ml baking powder
- 5 ml bicarbonate of soda
- 2 ml salt if using unsalted butter
- 50 gr cocoa
- 250 ml buttermilk
Cream butter, caster sugar and essence together
Add eggs one at a time, beat well after each addition
Add jam and beat once again
Sieve the dry ingredients
Add to the butter mixture and fold
Lastly add the buttermilk and fold again.
Pour into a prepared cake tin or in a cupcake tray.
Bake for about 30 min at 180 ºC
(Test with knife)
- Icing:
- 250 ml cream
- 1 tablespoon icing sugar
Whip up about a cup of cream with a tablespoon of icing sugar and decorate cool cupcakes.
Top off with fanned strawberries and edible glitter.
Note:
If baking it as a cake instead of cupcakes, rather make a ganache or cream cheese topping and/or filling.
And remember:
The secret to a successful confection is baking when you feel the urge to. Don’t ever force yourself.
And talk as you go along.. Xx
Recipe and photo: Sandy Fernandes Nouwens
