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Gluten-free cream cupcakes with milk chocolate on top


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.

Gluten-free cream cupcakes with milk chocolate on top

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 (*)

3 eggs

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.

Gluten-free cream cupcakes

Combine the flour sifted with yeast, little at a time, and blend with a spatula or spoon.

Gluten-free cream cupcakes

Add the melted butter with cream, still warm, little at a time, and mix well.

Gluten-free cream cupcakes

Put the mixture half-height in the molds and bake in preheated oven at 180°C (I use the ventilated function) for 15 minutes.

Gluten-free cream cupcakes

Gluten-free cream cupcakes

Gluten-free cream cupcakes

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.

Gluten-free cream cupcakes

Gluten-free cream cupcakes

More gluten-free cupcakes:

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