Gluten Free Festive Chocolate Muffins
1 hr 45 min.
- For the cupcakes
- ¼ cup butter
- 1 ¼ cups powdered sugar
- 1 egg
- 4 drops vanilla extract
- 1 cup Gluten-free flour (all purpose) flour
- ¼ cup cocoa powder
- 2 teaspoons gluten-free Baking powder
- 1 pinch salt
- 0.333 cup Sour cream
- 4 tablespoons cold Espresso
For the cupcakes: heat the oven to 180°C (160°C fan) 375°F gas 5. Place paper cases in a 12 hole muffin tin.
Beat together the butter and sugar in a mixing bowl. Add the egg and vanilla and beat well. Sift in the flour, cocoa, baking powder and salt and stir into the mixture, alternately with the soured cream and espresso.
Spoon the mixture into the cases and bake for about 25 minutes (test with a cocktail stick). Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
For the icing: beat the butter well in a bowl. Sift in the icing sugar and cocoa and beat well. The icing should be fluid enough to push through the piping bag, but firm enough to hold its shape. If it is too firm, use the milk to loosen it a little.
Spoon the mixture into a piping bag and pipe onto the cupcakes in an interwoven pattern to look like nests.
Dust a work surface with icing sugar and thinly roll out half the sugarpaste. Cut out rounds with a crimped edge cutter, a little smaller than the diameter of the cakes and place them on top of the buttercream.
Divide the remaining sugarpaste as desired and colour with the food colouring so that it is red, light brown, dark brown and black. If the sugarpaste becomes too soft, knead in a little icing sugar. Shape into reindeer, candy canes or gingerbread and stick onto the cupcakes with a little water.