These gorgeous cupcakes are very easy to make and decorate in a Christmas style. A light and fluffy vanilla cupcake, frosted with a choc-mint buttercream frosting and then simply topped off with a Christmas themed chocolate. So simple to do and they look fabulous.
I use the Sweet William brand of milk chocolate. This product is free from gluten, dairy, nuts, GMO and it is also suitable for Vegans. However, it does contain soy. Depending on the size of your chocolate molds, will depend on how much chocolate you will need.
For accurate cup measurements, I sift the potato starch and icing sugar before measuring, so that there are no lumps/clumps, and all cup measurements are firmly packed.
Makes 12 cupcakes
144g (5.1 ounces or ¾ cup) golden/raw caster sugar (I use this brand)
60g (2.2 ounces or ⅓ cup) potato starch
50g (1.8 ounces or ⅓ cup) brown rice flour
44g (1.6 ounces or ⅓ cup) white rice flour
24g (0.8 ounces or 3 tablespoons) tapioca starch
2½ teaspoons (12½ml) baking powder
¼ teaspoon (1.25ml) xanthan gum
126g (4.4 ounces or ½ cup plus 1 tablespoon) gluten and dairy free butter
90ml (6 tablespoons) dairy free milk of choice, at room temperature
2 teaspoons (10ml) pure vanilla extract
2 large eggs, at room temperature
Chocolate Mint Buttercream Frosting
324g (11.4 ounces or 2¼ cups) soft icing sugar, sifted (I use this brand)
112g (4.0 ounces or ½ cup) gluten and dairy free butter
20g (0.7 ounces or 4 tablespoons) raw cacao powder, sifted
1-2 teaspoons (5ml-10ml) dairy free milk of choice
1 teaspoon (5ml) pure vanilla extract
A few drops of mint extract, to taste
Festive Chocolate Topper
100g (3.5 ounces) gluten and dairy free milk chocolate
Preheat the oven to 160C and line a 12-hole muffin tin with liners.
To make the butter cake, sift together all the dry ingredients before adding to a stand mixer, or tip the flours into a large bowl and use a handheld mixer. Next, add the butter, milk, vanilla and eggs, then beat on a low speed until combined. There will be small flecks of butter, but that’s ok.
Once combined, turn the speed up to medium and beat for 3 minutes, so the mixture is smooth in texture. It’s important here not to over beat the batter, as you will incorporate too much air. This will result in slightly sunken cupcakes with wrinkled tops as they cool.
Using a spoon, approximately ½ fill the cupcake liners and bake for 20 minutes, or until a toothpick comes out clean when inserted in the middle.
While the cupcakes are baking I make a start on melting the chocolate for the topper. You can microwave the chocolate until melted or you can melt the chocolate the old fashioned way. Heat some water in a small saucepan and place glass bowl over the top (make sure the base of the bowl doesn’t touch the water). Once the water has boiled, turn it off. Add the chocolate to the bowl and stir frequently until melted. Using a teaspoon, carefully fill the molds with chocolate and then tap on the workbench to eliminate any air bubbles. Then refrigerate until needed, as this will give the chocolate plenty of time to set.
Once cooked, allow the cupcakes to cool in the tin for a couple of minutes before transferring them to a wire rack to cool completely.
Once the cupcakes have completely cooled, use a serrated knife to level off any peaks. The top of the cupcake needs to have a level surface when piping the frosting.
To make the frosting, add the sifted icing sugar, raw cacao powder, butter, and vanilla extract to a bowl. Using a handheld mixer, start mixing on a low speed until combined and then turn up the speed and continue to beat until light and fluffy. Add a few drops of mint extract and thoroughly mix it through the frosting, before tasting and adding more if necessary. Then transfer the frosting to a piping bag. I used a Wilton 1M piping tip.
To start piping, first hold the bag in a vertical position over your cupcake. Then, applying a constant and even pressure, start piping from the outside edge and move in one fluid motion as you pipe a circle around the border of the cupcake. As you near the point where you started, continue in an ever-decreasing circle as you move inside, making sure that you overlap your first circle to create an upward spiral. When you reach the top of your spiral, in the centre the cupcake, it’s very important that you stop and release the pressure on the bag, before you lift up.
All there is left to do is to gently pop the chocolates out from the mold and place one in the centre of each frosted cupcake. And you’re done!
Store any leftovers in an airtight container.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8