Updated: Sep 18, 2020
I recently had a stall at the annual Gluten Free Expo in the Forum in Norwich, an event that features amazing gluten free products from a vast array of producers.
Knowing that you can eat anything on sale without the worry of cross contamination is a dream for a coeliac such as myself!
My involvement with the Expo doesn’t stop with just providing cakes and treats for my fellow coeliacs, I also took to the stage for the second time to demonstrate one of my delicious cupcake recipes. I was joined on stage by Chef Andy from Open who made the whole experience really fun and informative for our audience.
The demo went down well and I had lots of compliments on the cupcakes I had baked, so if you fancy having a go yourself, here is my recipe.
NB: If you are lucky to not be blighted with coeliac disease or a gluten allergy, just swap the flours and oats for standard versions. If you are allergic to dairy products you can use DF margarine in place of the margarine and butter, and omit the cream cheese from the buttercream.
Apple and Blackberry Crumble Cupcakes
These deliciously moist spiced apple cupcakes with cream cheese buttercream and an oaty crumble topping are the perfect autumnal treat.
200g Gluten Free Self-Raising Flour
¼ tsp Ground Cinnamon
2 Apples (grated)
100g Cream Cheese
400g Icing Sugar
1tsp Vanilla Extract
50g Gluten Free Plain Flour
90g Gluten Free Oats
40g Butter (cold)
50g Brown Sugar
¼ tsp Cinnamon
Preheat your oven to 150°C/300°F/Gas 2. Line a cupcake tin with 12 cupcake liners. Beat the margarine and sugar together until light and fluffy. Add the eggs and vanilla and mix. Add the flour and mix to combine all the ingredients. Squeeze out some of the juice from the grated apple and add to the batter. Spoon into the cupcake cases and bake for around 20mins. The cakes will have risen with a warm golden crust. Place the cupcakes on a rack to cool.
In a bowl lightly rub the butter into the flour and oats to create the texture of breadcrumbs. Add the sugar and cinnamon and mix to combine. Spread onto a baking tray and bake for 5 minutes until golden. Leave to cool.
Beat the butter and icing sugar together and add the cream cheese and vanilla extract. Beat until the buttercream is light and fluffy. Spoon into a piping bag fitted with a rose nozzle. Pipe the buttercream around the outer edge of the sponge. Spoon a teaspoon of blackberry conserve into the centre of the cupcake and sprinkle with the crumble. Finish with a blackberry for decoration.