Moist Chocolate Cupcakes With Fresh Raspberry Frosting – Gluten Free

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I’ve only got a few weeks to go now before Bob arrives and I have started to ‘nest’. I have a constant urge to tidy and while normally this would be a boon, unfortunately in my case it’s coupled with a severe case of ‘baby brain’. This means I clear stuff away and can’t remember where I’ve put it.

Hopefully the baby brain syndrome will subside once Bob is here, otherwise I fear I may leave her on a bus or tidy her away in a drawer somewhere.

In between all this tidying I’ve still found time to bake some cake, hurrah!

Here is a lovely moist chocolate cupcake made using a friand batter, which also happens to be gluten-free. Smothered on the top is a buttercream flavoured ( and coloured ) with a fresh raspberry compote, the result being mouth-wateringly fruity and delicious enough to rival the mint choc chip frosting I made a few weeks ago.

I’m reaching for my trumpet here because these little cakes were a huge hit with Mr Love’s colleagues and I had several serious suggestions that I should start selling them. So, if you happen to see a heavily pregnant lady loitering around South East London selling cupcakes from a suitcase you will know its me. Do come and say hello.

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Moist Chocolate Cupcakes With Fresh Raspberry Frosting

Cupcake Batter
5 large egg whites
185g butter, melted
1oog ground almonds
200g icing sugar
50g gluten-free plain flour ( I used Doves Farm )
25g good quality cocoa powder

Raspberry Buttercream
250g fresh raspberries
100g granulated sugar
1 tablespoon lemon juice
1 tablespoon water
100g salted butter
100g unsalted butter
300g icing sugar
Freeze-dried raspberry pieces ( I bought mine from Waitrose )

Line a 12 hole cupcake tin with paper cases.

Preheat oven to 180C/ 160C fan forced.

Whisk the egg whites in bowl until amalgamated and lightly frothed.

Stir in the melted butter, ground almonds and sifted icing sugar. Then sift in the flour and cocoa powder and mix in gently.

Spoon into cupcake cases and place tin in the centre of the preheated oven for 20 – 25 mins.

For the frosting, combine the raspberries, sugar, lemon juice and water in a small saucepan over medium heat until the berries start to break down, stirring often, for about 10 minutes.
Lower the heat and simmer until compote coats a spoon, this takes about 15 minutes.
Remove from heat and let cool down slightly. Push compote through a sieve into a clean glass bowl to remove all the pips. You can keep the compote in the fridge for up to 3 days.

Beat the two butter together until lightened in colour. Sieve in the icing sugar and keep beating. Add the compote and beat again until the whole mixture is super fluffy.

Once the cupcakes have cooled, ice each one with the fruity buttercream and sprinkle with freeze-dried raspberries.

Enjoy!
Love Lemony x

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