Today I had a baking disaster. Despite carefully following a recipe, the cupcakes broke and spilled out, the mixture was too airy and my cupcakes looked no way near the same texture as the one in the recipe photo. I binned the recipe but saved the disastrous mess and have frozen it as I will use it to make truffles down the track.
But I had already made the icing so I was back into the kitchen to make afternoon tea for 5 hungry 16 year olds.
Gluten free baking can be expensive, so along the way I have learnt to make use of left overs, mistakes and that packet of biscuits that was too ‘furry’ in the mouth. I have also turned almost stale rice cracker biscuits, corn chips and oven dried ends of bread into breadcrumbs.
Gluten free cooking certainly makes you resourceful.
So Mark II….
1/2 cup butter, melted
1 cup sugar
1 teaspoon Vanilla extract
1/2 cup gf plain flour
1/3 cup cocoa
1/4 teaspoon gf baking powder
1/4 teaspoon salt
1 cup Moist Coconut Flakes
125 g unsalted butter, softened
1/2 teaspoon vanilla extract
1 teaspoon sea salt
2 cups gf icing sugar mixture
1/3 cup flaked natural almonds
1. Heat oven to 175 C. Line 10 – 12 muffin tin holes with paper cases.
2. Combine butter, sugar, eggs and vanilla in a bowl.
3. Sift together flour, cocoa, baking powder and salt. Add to butter mixture together with coconut flakes. Mix together well.
4. Put in muffin cases and cook for 18- 20 minutes. Cool in muffin tins.
5. Use an electric mixer to beat butter, vanilla and salt until pale and fluffy.
6. Add icing sugar a 1/2 cup at a time, beating well until well combined.
7. Spread icing over muffins and decorate with flaked natural almonds.
This is originally a slice recipe but I find putting the mixture in paper cases is perfect for lunch boxes.
With or without icing, this is deliciously moist.
Pretty them up for a special treat or put them plain in the lunch box.