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!