Gluten-free Cupcakes With Cream And Violets

Name: Gluten-free Cupcakes With Cream And Violets
Total time: 1 h
Yield: 8
Cuisine: U.S.
Ingredients: Eggs; Ginger Root; Limes; Sugar; Sunflower oil; Buttermilk; Gluten Free Flour; Gluten Free Baking Powder; Bicarbonate of soda; Cream; Icing sugar; Violets

Tiny and beautiful gluten free cupcakes with violet cream, a easy American dessert recipe

13 June, 2012

serves for

total time

1 HR 0 MIN

ingredients

Eggs

Ginger root

15 ml, chopped

Limes

1, juice and zest finely grated

Sugar

125 g

Sunflower oil

80 ml

Buttermilk

250 ml, more if needed

Gluten free flour

250 g, all-purpose

Gluten free baking powder

10 ml

Bicarbonate of soda

2,5 ml

Cream

200 ml, 48 % fat content

Icing sugar

30 ml

Violets

Preparation

Cupcakes
Heat the oven to 180°C (160° fan) 350°F gas 4.
Place 24 paper cases in mini muffin tins.
Beat the egg with the stem ginger and lime zest.
Beat in the sugar, oil, buttermilk and 2 tablespoons lime juice.
Mix the flour with the baking powder and bicarbonate of soda in a mixing bowl.
Beat the egg mixture into the flour until blended.
Add more buttermilk if necessary, to give a soft dropping consistency.
Spoon the mixture into the paper cases.
Bake for about 20 minutes until golden brown (test with a skewer or wooden toothpick; if it comes out clean, the cakes are done). Cool on a wire rack.

Topping
Whisk the cream and icing sugar until thick.
Spoon the cream into a piping bag and pipe swirls on top of the cupcakes.
Decorate with crystallised violets.