3 best flavours of cupcakes including Gluten free recipe

Posted By on Jun 8, 2011 | 0 comments

It' been a while since I've written about cupcakes, last time was the crazy cupcake circle and painting on cupcakes, so I thought it was time to share some recipes of my 3 best flavours of cupcakes including Gluten free recipe.  It seems that cupcakes have merged into many different forms of sweet treats, going from the little fairy cakes I remember as a child, to the popular dessert style cupcakes like lemon meringue, to elegant fondant topped cupcakes, and the totally creative cucpakes which focus on flavour fusions and textures.  Here is a great site I've found that is really inspiring for cupcakes called Cupcake ideas for you.

Recipe for Blackforest cupcakes

Recipe for Blackforest cupcakes


The Recipes I'm sharing with you today, cover the basics, and will hopefully give you some ideas to build on to creating your own signature cucpakes!  I'm sharing my favourite Blackforest sponge cupcake, Rocky Road traditional cupcake and a Raspberry, Orange and Almond Gluten free cucpake with cream cheese glaze.

Blackforest cupcakes

Blackforest cupcakes


Recipe for Blackforest Cupcake

This is a fvourite cupcake of mine, it's really easy to make and super delicious, and much quicker to make than a full Blackforest cake, but has all the elements and flavours which I love.  It's based on a chocolate genoise sponge flavoured with a dash of cinnamon, then a liberal brushing of kirsch syrup.  The cupcake is filled with sour cherry gel surrounded by fresh chantilly cream, and topped with a dark chcoalte lacey shape.  This makes for en elegant dessert or party favourtie.

Chocolate Genoise Sponge

1) Bake the genoise sponge cake, following my recipe at an earlier post.  I added 3 large tablespoons of best quality dutch cocoa powder and 1 heaped teaspoon of cinnamon to the plain flour and sifted it twice before sifting it finally into the batter.  This is important, as you want a smooth and even colouring of cocoa throughout the batter.  If it’s not sifted thoroughly you may end up over beating the batter and then deflating the air you’ve beaten into the eggs and sugar mix.  You'll make about 2-3 trays of cupcakes making this quantity- you can always freeze the left over cupcakes to use another time, if there are too many.  It just depends on the size of your patty pans.

Line your muffin tray with patty pans.  Add batter to cupcake patty pans so that the batter is 3/4 filling the liner.  Bake for 20 minutes or until springing back to touch. Once baked, remove from tray and allow to cool.  Cut out a small circle of the top of the sponge cakes, not too eep, but you will fill this little crevasse with gelled cherries.  The left over cake bits can be saved and frozen for a future trifle dessert, or turned into some cake pops!

Recipe for Kirsch syrup

Make a kirsch syrup, by mixing 3/4 cup rapsberry or strawberry or cherry jam which has been heated and strained.  Into the strained jam, mix in 3 tablespoons of kirsch or cherry brandy.   Brush each cupcake with this syrup. liberally.

Sour cherry gel

Strain one jar of sour cherries, check to make sure there are no pits left in them- not very tasty :)  Reserve 250 mL of the juice and mix with red of clear tortenguss.  This is a gelling agent which sets within a few minutes.   

1) To a small pot add the juice of 1 orange and the rind of that orange.  Add 3 tablespoons of sugar, depending on how sour the orange is.  Bring to the boil, until the sugar is dissolved, and continue boiling until the syrup starts to reduce.

2) Strain liquid, and return to heat.  I use a product called Tortenguss by Ruff or Oetker, it’s a clear gelling agent

I added 1/2 a packet of this to the pot, and whisk until thickened.  The colour will go from cloudy to clear.  Pour gel onto the top of your cake.  It will set quickly, so work quickly.

Chantilly Cream:

1) Whip 200mL of thickened cream with a tablespoon of icing sugar, a teaspoon of vanilla extract, 2 tablespoons of kirsch or cherry brandy.  Whip until thick. Add to piping bag and pipe a pattern around the cherry gel.

Chocolate topper

Melt 1 block of dark cooking chocoalte in the microwave on HIGH for 1 minute  or until melted.  Using a piping bag or a ziplock bag with a tiny tip of the corner cut off, fill the bag with melted chocolate and pipe your design on to baking paper.   I traced around a wine glass shape on the back of the baking paper, and turned it over, piping the design on the 'clean' side.  Refridgerate until set.  Carefully lift of the paper with a knife, then add to top of cupcakes.

Recipe for Rocky Road cupcake

Recipe for Rocky Road cupcake

Recipe for Rocky Road Cupcake

For me, Rocky road is about marshamllows, cherries, chocolate, nuts, chocolate and maybe more chocolate.  I decided to use a double chocoalte cucpake batter filled with rich choclate custard.  The top of the cupcake is piped with my favourite milk chooalte frosting, with a sprinkling of crushed almonds (or peanuts, but I think the almonds taste nicer), and a couple of mini marshmallows surrounding a glace cherry.  I haven't put lots of frosting on these as I think there is a lot of flavour and filling in this cupcake...too much frosting I think can over kill the taste and sweetness of the cupcake.


Double Chocolate cupcake, this is a traditonal yellow cupcake batter

 3  1/4 cups sifted self raising flour

1/2 teaspoon salt

1 3/4 cups castor sugar

175g softened butter

2 eggs

1  1/2  teaspoons vanilla

1   1/4 cups milk

1/2 cup small choc drops

3 large tablespoons sifted cocoa powder

1) Pre heat oven to 180C.  Cream butter and sugar and vanilla really well in an electric mixer, fitted with paddle. 

2) Beat eggs an add to mixture, beating well after each small addition of egg.  Mix thoroughly.

3) Add flour, cocoa powder, salt and milk.  Beat on HIGH for 1-2 minutes.  Stir through choc drops.

4) Line a muffin tray with patty pans.  Fill patty pans to half way.  Bake for 20-25  minutes.  Remove from oven when ready, allow to cool in tray for 5 mins, then remove cupcakes from tray and cool on rack.


Chocolate custard filling

I use pre mix custard powder for this, if you want to make real custard then use it too.

1) In a medium sized saucepan, add 450 mL of full cream milk and 200g of Lindt 70% dark cooking chocolate.  Heat until chocolate has melted thoroughly.

2) Mix 100g of Chocolate pudding powder (I use Oetker or Ruff brand, alternatively you could use vanilla custard powder mixed with 2 tablespoons of cocoa) with 3 tablespoons of vanillin sugar and 50mL of full cream milk.  Mix to a paste, then add to pot mixture, stir over a low heat until thick.

3) Remove pot from heat and pour custard into a fine sieve to strain out any lumps and the orange rind. 

4) Cover custard with some plastic wrap or a sheet of baking paper, so that it doesn’t form a skin.  Allow to cool.

5) Add to piping bag with a Wilton's # tip and pipe custard into each cupcake.

For the Chocolate frosting, see my recipe.  Pipe frosting on top of cake, and decorate with crushed almonds, minimarshmallows and a glace cherry.

Recipe for Raspberry, orange and almond gluten free cupcake

Recipe for Raspberry, orange and almond gluten free cupcake, with cream cheese glaze


Recipe for Raspberry and Almond Gluten free Cupcakes (makes about 17 cupcakes)

Here is a packet cake mix which I tweeked, becuase I felt the orginal mixture tasted really bland, and needed a flvour boost.  These cupcakes are very moist and really delicious and tasty without being overly sweet.  While I don't bake from cake packets, I used a premix for this recipe to show you how to improve on a packet recipe and make it a little more special.


1 packet of Basco Gluten Free Vanilla Cupcake mix

1 tablespoon grated orange

1 teaspoon vanilla bean paste

1/2 teaspoon almond essence

add extra tablespoon margarine

add extra 50 mL milk

the eggs should be large eggs

200g almond meal

Pre heat oven to 180C.  Follow directions on the packet cake mix, which is basically add everything to the electrc mixing bowl and mix on medium for 2 minutes.  Then stir in rapsberries.  Spoon mixture into patty pans and place into oven, bake for 20-25 minutes.  Remove from oven, allow cakes to cool in tins for 5 minutes, then place cakes onto cake rack to cool completely, before adding icing.

Low Fat Orange cream cheese glaze

I'm going to use the frosting powder mix that came with the packet mix, but instead of adding butter, use 1 x 250g tub of 60% low fat Philly cream cooking cheese.  Add 1 tablespoon grated orange zest or 1 teaspoon orange essence.  Mix with electric beaters until smooth.  Add dabs of orange food colouring as shown in the cupcake bouquet post, into the piping bag, and pipe your glaze onto the cupcakes.

I hope you've enjoyed these recipes, please ask any questions or add your comments below.  Share this recipe with your friends if you think they'd like them :)  Happy cupcake baking!

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