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Gluten-free Jar Cupcakes with Strawberry Icing
Because everything taste's better out of a jar right?
Difficulty
Medium
Serves
4 people
Prep Time
15 minutes
Cooking Time
25 minutes and 10 minutes finishing
"It’s February and that means that Valentine’s Day is getting closer. If you’re looking to celebrate this day in a special way, may I try and dissuade you from making a restaurant booking? It will be cramped with couples all celebrating the same thing and the staff will most probably be rushed off their feet, therefore making it a less than special evening. A much nicer (in my opinion, anyway) way to celebrate would be to cook a special meal at home and maybe even celebrate with small gestures throughout the day. Since Valentine’s Day falls on a Tuesday, chances are your loved one will be at work. So, how about making their workday a little sweeter with something they can carry with them? Yes, a Valentine’s Day cupcake in a jar. As pretty and tasty as any cupcake, just more practical. I’m certain this will set the mood early on for a lovely evening.
The recipe is for 4 jar cupcakes which means you’re baking 8 cupcakes in the oven. Now, I know that’s probably more than you’ll need, but who would put their oven on to bake just two cupcakes? So, why not give some away to other special people in our life?"
Here´s what you´ll need...
For the cupcakes:
- 125g gluten-free self-raising flour
- 125g unsalted butter
- 125g caster sugar
- 2 large eggs
- 1tsp baking powder
- 2tsp almond extract
- 3tbsp milk
For the frosting:
- 125g unsalted butter
- 4tsp (heaped) strawberry jam
- 250g icing sugar
- sugar heart decorations
- optional: a couple of drops of pink food colouring
Here´s how it´s done... Step 1
Put the butter, almond extract and sugar into a bowl (a stand mixer is best for this) and mix on medium speed until light and fluffy (around 5 minutes).
Step 2
Add the eggs one-by-one mixing for 2 minutes after each addition.
Step 3
Pour the flour mix through a sieve into the bowl. Mix until completely incorporated.
Step 4
Now add the milk and mix for a further couple of minutes. Divide the dough into the muffin cases. Put the tray into the oven and bake for 25 minutes.
Step 5
Once baked, remove the cupcakes from the oven and put onto a cooling rack.
To make the frosting, put the butter and strawberry jam into the mixer and whisk on medium speed until combined. Add the icing sugar spoon-by-spoon whilst mixing. Whisk until combined and smooth
Step 6
After the cupcakes are completely cooled, remove the cases and cut the cakes into halves.
Step 7
Put the icing into a piping bag. Now place one cupcake half into the bottom of a jar.
Step 8
Pipe the frosting on top. Repeat until you have 4 cupcake halves then top with another bit of frosting.
