Blue cheese cupcake

Recipe from: 13 July 2011

Ingredients 18
Servings 12
Time 10 mins

Ingredients

  • 175
    g
    gluten free mix
  • 130
    ml
    milk
  • 130
    ml
    oil
  • 180
    g
    caster sugar
  • 2
    whole eggs
  • 5
    ml
    glycerine
  • 5
    ml
    vanilla essence
  • 5
    g
    blue cheese
  • 5
    g
    xanthan gum
  • 5
    g
    baking powder
  • Butter cream
  • 180
    g
    butter
  • 400
    g
    icing sugar
  • 10
    g
    green fig syrup (the syrup that you get with the figs)
  • Wheat free and gluten free mix
  • 50
    g
    tapioca flour
  • 100
    g
    potato flour
  • 250
    g
    rice flour
 

Method

20 mins
 
Place 12 cup cake holders into the muffin tin.
Heat oven to 180°C.
In a mixer, add the eggs, sugar, vanilla essence, glycerin and whisk until light and fluffy. This should take around 5 minutes.
In a separate bowl, combine your milk, oil and blue cheese. Allow this to combine and let the milk absorb the flavour.
In a separate bowl, sift the wheat-free flour mix and the baking powder with the xanthan gum.
Once your eggs are ready, start adding your two separate mixtures, alternating between the two.
Once everything is added, whisk for a further 2 minutes to ensure all is combined.
Pour into your cupcake holders.
Bake for 15-20 minutes.
Leave to cool completely.


Butter cream
In a mixer place the butter and allow to whip using the paddle attachment. Let the butter become fluffy before you add the sugar.
Sift the sugar through a fine sieve and slowly add it to the butter.
Once all the sugar has been added, your mixture will be very stiff. Add the green fig syrup and combine well. This will let your icing become less stiff but still hold its shape.
Place in piping bag.

Wheat free and gluten free mix
Combine the flours, ensure well combined. Place in air tight container.
Make small batches so that your mixture stays fresh.

Reprinted with permission of Kerry-Leigh Correia.
 

Read more on: bake
 

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