Hi and welcome back.
Today is Alzheimer Society Cupcake day so I wanted to share a new recipe in my How to Make mini-series. You can check out other blog posts in this mini-series here for more gluten free recipes. Each year, the Alzheimers Society hosts a Cupcake day to raise more awareness on the condition to help families affected. You can find out more on their website here. This year, I wanted to raise money for the society so I am organising a bakesale at work to help raise money. You can join in at any stage so best of luck with the fundraising! I love the classic Jam and Cream Sponge Cake, you can find my gluten free go-to recipe here if you are interested in creating it. However for bake sales, I prefer smaller bitesized cakes as I feel these go down better than the slice. I created these mini Jam and Cream Sponge cakes at university to thank my dissertation supervisor for all her help over the 4 years and needless to say she, and all my other lecturers in the department because cake can never stay quiet, loved them. I have since re-created the recipe on multiple occasions for celebrations and they never fail to amaze people. I hope you enjoy this recipe and if you can, do hold a bake sale to raise awareness of Alzheimers and Dementia. C. -x-
Prep time: 20 minutes plus 15 minutes to assemble; Baking time: 15 minutes; Serves: 12
- 124g stork cooking butter.
- 110g caster sugar.
- 120g gluten free self raising flour.
- 2 medium size eggs.
- pinch salt.
- 1/2 teaspoon baking powder.
- 1/4 teaspoon xanthum gum.
- 1/2 teaspoon of vanilla.
For the Filling
- 100g cooking butter.
- 150g icing sugar plus extra for dusting.
- 1 teaspoon vanilla.
- 100g fruit jam. I love strawberry but raspberry makes a great twist.
- Pre-heat the oven to 180 degrees Celsius.
- Mix butter on a medium speed until light and fluffy.
- Slowly add caster sugar and mix until combined.
- Add eggs, one at a time mixing ingredients in between until just combined.
- Add vanilla and mix.
- Sift the gluten free self raising flour, baking powder, xanthum gum and salt.
- Add the dry mixture to the wet, slowly mixing until just combined.
- Spoon into individual silicone cases.
- Bake in a pre-heated oven 180 degrees Celsius for 15 minutes or until golden brown and a tooth pick is placed into the centre comes out clear.
- Leave to cool before taking each cupcake out of its case and cutting in half.
- Combine the butter, icing sugar and vanilla until fully combined.
- Mix the jam until a smooth, spreadable consistency.
- Take a new cupcake case and place the bottom of the cupcake in.
- Add 1 teaspoon buttercream and 1 teaspoon jam to the top.
- Add the top of the cupcake.
- Repeat for the rest of the cupcakes.
- Sprinkle with icing sugar.
- Ideally leave the cupcakes overnight to cool before cutting them up as the cupcake is less likely to fall apart.
- Don’t have any gluten free self-raising flour? Why not use my recipe for gluten free Plain Flour cupcakes instead?
I would highly recommend using reusable silicone cupcake cases to bake the cupcakes originally. It makes it easier to take the cupcake out of the wrapper and creates less waste.
Why not try adding royal icing or extra piper buttercream for a perfect finish?
There you go! Simple and quick Mini Jam and Cream Sponge Cakes that will wow friends and family and perfect for bake sales. No-one will ever know they are gluten free. I do hope you like this recipe. If you re-create this recipe, please let me know by tagging me on Instagram using #livingcoeliac or by sharing photos directly to my Facebook page. I will be serving these at a bake sale next week for Alzheimers Society Cupcake Day – I hope you get involved. Don’t forget to subscribe to my monthly Newsletter so you do not miss any future blog posts.