Gluten Free Hidden Centre Strawberry Muffins
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
10
- For the cupcakes
- 0.333 cup butter (melted)
- 1 egg (beaten)
- 1 tsp vanilla extract
- ¾ cup plain Yogurt
- 2 ¼ cups gluten-free all purpose flour
- 1 Tbsp gluten-free Baking powder
- ⅔ cup sugar
- 10 strawberry chocolate truffles
- For the buttercream
- 3 cups powdered sugar
- 0.333 cup unsalted butter
- ½ Tbsp cream (18% fat)
- 1 tsp Rose water
- For the chocolate icing
- 7 ozs plain Dark chocolate (70% cocoa solids)
- 4 Tbsps cream (48% fat)
- To decorate
- Sugar flower
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 10 muffin tins.
2.
Beat together the butter, egg, vanilla and yoghurt in a mixing bowl.
3.
Sift in the flour, baking powder and sugar and stir until just combined.
4.
Spoon the mixture into the paper cases to cover the bases and make a slight hollow in the centre. Place a truffle on top of each and cover completely with more mixture.
5.
Bake for 20-25 minutes until golden and risen. Cool in the tins for 10 minutes, then place on a wire rack to cool.
6.
For the buttercream: beat the butter until soft. Sift in the icing sugar and beat in the cream until smooth.
7.
Gradually beat in the rosewater until smooth and thick.
8.
Spoon or pipe the buttercream on top of the cakes and chill while you make the icing.
9.
For the chocolate icing: heat the chocolate and cream in a heatproof bowl over a pan of simmering (not boiling) water until the chocolate has almost melted. Remove the bowl from the pan and stir until the chocolate has melted. Allow to cool and thicken slightly.
10.
Spoon the icing over the cakes and decorate with sugar flowers. Leave to set.
