Hi and welcome back.
Today is Alzheimer Society Cupcake day so I wanted to share a new recipe for you to enjoy. 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.
The recipe below is gluten free but you can adapt to dairy free easily by using dairy free butter. I love how simple this cupcake recipe is and it works every time.
To turn this recipe from a simple cupcake to mini jam and cream sponge cakes, simple leave the cupcake to cool fully before removing from the case. Cut the cupcake in half and place the base into a new cupcake case.
To prevent waste, I bake my cupcakes in reusable cupcake cases and then serve in the paper ones.
Once the cupcake base is in the cupcake case, add 1 tsp of buttercream and 1 teaspoon of strawberry jam to the centre of the cupcakes. Add the top of the cupcake and dust with icing sugar.
I have since re-created this Gluten Free Mini Jam and Cream Sponge Cake 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. Let me see your re-creations by tagging me on Instagram using #livingcoeliac. C-x-
Gluten Free Mini Jam and Cream Sponge Cakes
- 124 g Butter Dairy Free if needed.
- 120 g Gluten Free Self Raising Flour
- 110 g Caster Sugar
- 2 Medium Eggs
- 1 tsp Vanilla Extract
- ½ tsp Baking Powder
- ¼ tsp Xanthum Gum
For the Filling
- 150 g Icing Sugar Plus extra for dusting.
- 100 g Butter Dairy Free if needed.
- 100 g Fruit Jam I love Strawberry.
- 1 tsp Vanilla Extract
- Pre-Heat the Oven to 180 Degrees Celsius.
- Cream together the butter and caster sugar.
- Add the eggs and vanilla extract and mix to combine.
- Sift the: flour, salt, xanthum gum and baking powder.
- Add the dry mixture to the wet and mix to combine.
- Spoon into individual silicone cupcake case molds.
- Bake for 15 – 20 minutes or until golden brown.
- Place on a wire rack and leave to cool
Assembling the Mini Jam and Cream Sponge Cakes
- Cream together the butter, icing sugar and vanilla extract.
- Remove the cupcakes from their silicone cases and cut in half.
- Place the base of each cupcake into a paper case, putting the top aside for later.
- Add 1 tsp jam and buttercream to the base of the cupcake.
- Add the top of the cupcake and dust with icing sugar to finish.
- 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 Gluten Free 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.