Gluten-free cream cupcakes –
These gluten-free cream cupcakes are very easy to make, remaining soft for several days and can be enriched with various types of topping, for example dark, white or milk chocolate. When the chocolate is still soft, you can put on top dried fruit or chopped meringue.
They are very good also with a sugar glaze, like the one I made for this gluten-free lemon cupcakes.
Preparation time 1 hour
Ingredients for 15 cupcakes:
200 ml of double cream
50 g of butter
180 g of gluten-free flour mix (I used the BiAglut flour)
8 g of baking powder
160 g vanilla flavored sugar (*)
1 pinch of salt
100 g of milk chocolate
(*) store the white sugar in a jar containing a vanilla bean
Heat the cream with the butter.
Whisk the eggs with a pinch of salt, add the sugar gradually and whisk for 10 minutes.
Combine the flour sifted with yeast, little at a time, and blend with a spatula or spoon.
Add the melted butter with cream, still warm, little at a time, and mix well.
Put the mixture half-height in the molds and bake in preheated oven at 180°C (I use the ventilated function) for 15 minutes.
Once cold, melt the chocolate and distribute it on top of each cupcake with a teaspoon. You can let it fall so that it stays smooth, or gently pass the teaspoon over the chocolate that has settled on the cupcake, forming a spiral as I did.
More gluten-free cupcakes: