Flourless Chocolate & Raspberry Cupcakes

My son got engaged on the weekend and as part of the celebrations, he and his lovely fiancée asked me to make cupcakes.  My future daughter-in-law is gluten intolerant and I wanted to make something that she could eat without worrying about the consequences.

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I am new to the whole flourless-gluten-free-baking and so I searched high and low for a recipe that I felt confident making.  I found one that had potential, but as always, I felt the need to adapt it.

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I needed to make one hundred cupcakes, so it gave me lots of chances to practise!  In the end I was really happy with how they turned out and they tasted pretty darn good too.

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The tops did sink, which I kind of expected because of their flourless nature, but when topped with a mound of cream cheese icing, no one could tell.  The inside was moist and dense with a rich chocolate flavour and a hint of raspberry.  All in all, they were delicious.

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Flourless Chocolate & Raspberry Cupcakes

Makes 12-15 cupcakes
*Metric weights and measures used

Ingredients

Cupcakes

115gm Dark Chocolate
115gm Butter
3/4 cup packed Brown Sugar
3 large eggs
3/4 cup Unsweetened Cocoa Powder
1/2 tsp Instant Coffee
1/2 cup Almond Meal
1/2 tsp Bi-Carb Soda
2 tsp Vanilla Extract
1/2 cup frozen raspberries, crushed

Cream Cheese Icing

125gm Butter
125gm Cream Cheese
4 cups Icing Mixture
4 tbls Thickened Cream
2 tsp Vanilla Extract

Method

  1. Preheat oven to 190˚C.  Line a cupcake tin with cupcake papers.
  2. In a microwave safe bowl, combine butter and chocolate.  Heat in microwave in 30 sec increments until melted and smooth.
  3. In a separate bowl, whisk eggs.  Add brown sugar, cocoa powder, coffee and bi-carb.  Whisk until smooth.
  4. Fold in almond meal and raspberries.
  5. Pour in melted chocolate mixture and fold to combine.
  6. Spoon into cupcake tins.
  7. Bake for approximately 25mins.
  8. Allow to cool while preparing Cream Cheese Icing.
  9. Whisk butter and cream cheese with an electric mixer until pale and creamy – approximately 5mins.
  10. Add icing sugar, cream and vanilla extract.
  11. Start mixer on slow to combine ingredients and then whisk on high speed for a further 5 mins.
  12. Refrigerate until firm.
  13. When cupcakes are cold, pipe swirls of cream cheese icing on top and serve.
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