Sunday, 2 September 2012

Gluten Free Painted Brown Sugar Cupcakes

I heard someone on the radio the other day say "Idleness is only a coarse name for my endless capacity for living in the present". It rang so true to me. I've been so involved in the present lately, that I've not had time to look back and blog those delicious hand painted cupcakes from my mad tea party.
Better late than never, here they are now, with a special thank you to the very talented Natasha for showing me via her wonderful website Amelies House, (click here) how to paint on cake. It was my first try, and I loved the results.

for the cupcake bases:
125g unsalted butter
125g light muscovado sugar
2 eggs
1 teaspoon vanilla extract
125g gluten free plain flour
1 teaspoon xanthan gum, or gluten free baking powder such as Barkart

1. Turn the oven to 180C (160 fan) and place medium cupcake cases in a 12 muffin baking tray. Cream the butter and sugar in a large mixing bowl, until smooth and fluffy.

2. Throw in the eggs one at a time and beat well, adding a spoonful of flour after each one.

3. Next sieve the flour and baking powder into the mixture, stirring gently until the batter is combined.

4. Spoon the batter into each cupcake case, until they are approximately two-thirds full (you want to leave enough room for the cakes to rise).

5. Place in the oven for 20 minutes. You'll know the cakes are done when a skewer comes out clean.

6. Take out of the oven and leave for a few minutes, before moving the cupcakes in their cases to a wire rack or plate to cool.

for the icing:
gluten free white ready rolled icing (I used Silver Spoon icing)
2 tablespoons raspberry or apricot jam
Sugarflair colour tint pastes, to decorate

7. Gently boil the jam over a low heat, then leave to cool. Once the cupcakes are also cool, brush the tops with a little of the boiled jam to glaze.

8. Roll out the ready made icing and cut out rounds, one for each cupcake, using a cookie cutter. The cutter I used was 58mm.

9. Place a cut round of icing on the top of each cupcake, and press down lightly to make it stick.

10. Using Sugarflair edible colour pastes, a small paintbrush, and a little water if necessary, paint faces or any other designs onto the icing. Leave to dry before serving.

These cupcakes were idly baked while listening to Grinderman's eponymous debut album


  1. These sound SO wonderful, Emalina! I'm fascinated by the country cakes that you write about ~ ♥

  2. Thanks Anne, I'm so pleased you like them! There'll be plenty of autumnal cakes to come in future months :)
    I love your blog too, particularly the shots of your gorgeous Cyrus the kitty!
    I've started another blog too, to explore the visual arts: - let me know what you think!
    Emalina x


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