Friday, 25 September 2009

The search for a naturally gluten free cupcake

Whilst drooling over the pictures on Sweet Sugar Sixpence's Facebook page, I saw that someone had asked if they did gluten free cakes.  They said they didn't.  Now I can see why, because these ladies make the most delicious, perfect, decadent cakes and why would they want to make a substitute that wasn't quite as good? (as GF cakes rarely are!)  Which got me to thinking about making a delicious, but naturally gluten free cake.  Not something made with crazy mixes of 'flours' but a cake that just didn't have wheat in it.

A few weeks ago I made a rather lovely apple and almond pudding, the topping for which was very cake like, so I used that as the basis for my first experiment.  2 ounces each of sugar, ground almonds and butter with one egg, 1/2 teaspoon of baking powder and a dash of vanilla essence.  This made enough mixture for 3 muffin cases, just enough for a small trial, and I baked them at Gas Mark 3 for just over 20 minutes.  I tried to take them out at about 18 minutes but they were still a bit wobbly, and they sank considerably as I dithered with the oven door open so might have stayed more risen had I been more patient.  What I hadn't considered was that in the pudding the butter had melted down into the apple and sugar to make a tasty caremalised sauce, but in the muffin cases there was nowhere for it to go.  As a result the pudding topping was a good deal more cakey than the muffins which are quite greasy.  They taste amazing though!

I think they're a promising start.  My next attempt will be made using cream cheese instead of butter, as I've noticed a lot of low carb/gluten free recipes use this quite successfully.  Watch this space!

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