Follow my blog with Bloglovin
Recipe »Gluten-free chocolate cupcakes with apricot frosting«
Food blogger Markus from Ulm, better known as Backbube, created three delicious desserts for the dessert feature of sisterMAG 48, that you can easily do yourself. Find here the free recipe download for the Gluten-free chocolate cupcakes with apricot frosting.
- Recipes & Photos: Backbube
Gluten-free Chocolate Cupcakes with Apricot frosting
Ingredients:
For the batter
- 130 g gluten-free flour
- 60 g cocoa powder
- 1 TSP baking powder
- 1/2 TSP baking soda
- ¼ TSP salt
- 100 g sugar
- 100 g brown sugar
- 80 ml sunflower seed oil
- 60 g Yogurt
- 2 eggs (size L)
- 120 ml almond milk
- 60 ml hot water
For the frosting
- 220 g cream cheese
- 75 g sugar
- 200 ml cold cream
- 3 TBSP apricot jam
- 1 TBSP turmeric
Preparation:
- Pre-heat the oven to 190 C. Put tulip cases into a muffin tray with 12 holes.
- Mix flour, cocoa powder, baking powder, baking soda and salt in a bowl. Set aside.
- Mix both sugar and oil in a different bowl. Add eggs and stir until smooth. Then add the almond milk and yogurt.
- Add the wet ingredients to the flour mix and stir until there are no lumps. Then add the hot water – the batter will be quite liquid.
- Fill your cases about 2/3 and bake for 20 minutes. Let cool on a rack.
- For the frosting, mix cream cheese, sugar and lemon juice on medium speed in your mixer. Scrape down the sides of your bowl if necessary.
- On lowest speed, carefully add the cream before turning the speed up to medium until the cream is nice and fluffy. Add jam and turmeric and mix shortly.
- Put the frosting into a piping bag with star nozzle and pipe onto the cooled cupcakes.
Ingredients: