Blackberry and chantilly cupcakes *

Blackberry cupcakes *
Blackberry and chantilly cupcakes *

It’s cupcake time 🙂 These gluten free cupcakes are super easy to make and perfect for an afternoon snack, or as a dessert for a cupcake night with up to 15 friends 😉

Ingredients: (for around 15 standard sized cupcakes)

For the cupcakes:

  • 200g of melted butter
  • 150g of sugar
  • 100g of corn starch
  • 100g of whole rice flour
  • 50g of corn flour
  • 4 eggs
  • 1 pinch of salt
  • 10g of vanilla sugar
  • 5g of baking powder
  • 15 blueberries

For the chantilly icing:

  • Blueberries for the decor
  • 200ml of liquid cream
  • 50g of icing sugar

Preparation: 20 minutes

Baking: 45 minutes – 200°C then 150°C

Directions:

  1. Preheat your oven to 200°C.
  2. Start with the cupcakes:
    1. In a large bowl mix the flours, the starch, the vanilla sugar and the regular sugar.
    2. Add the baking powder and the pinch of salt.
    3. Add the melted butter and whisk in well.
    4. Add the eggs one by one until completely combined.
    5. Pour the batter about halfway in the cupcake tins (I use silicon ones, but you can use traditional paper ones)
    6. In each cupcake place a blackberry in the middle. You do not need to cover it with extra batter.
    7. Bake for 5 minutes at 200°C. After 5 minutes, without opening the oven door set your oven to 150°C and bake for an additional 40 minutes.
  3. Let the cupcakes cool down and prepare the chantilly (you should do this just before serving the cupcakes, chantilly is a traditional french whipped cream and is rather unstable).
  4. In a bowl use an electrical whisk to beat the cream until it is firm.
  5. Add the icing sugar and whisk again until combined.
  6. Use an icing bag or syringe to decorate the cupcakes to your liking.
  7. Add blackberries on top and serve immediately.

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