Ingredients

1 tsp gluten free baking powder*
110g soft dark brown sugar
110g butter
2 medium eggs, beaten
25g cocoa powder
2 tsp coffee granules dissolved in 1 tbsp hot water
1 tbsp milk

*Refer to Coeliac UK directory

Finishing

50g butter at room temperature
125g icing sugar (sieved)
1 tsp. coffee granules dissolved in 1 tbsp warm water
1 tbsp cocoa powder

 

Additional Equipment

Paper cases
Piping bag
Electric whisk

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Method

1. Place paper cases into cup cake oven trays. Put all the cake ingredients into a medium size bowl and beat together for 2 minutes using an electric whisk. Divide the mixture between the paper cases. Bake in a pre-heated oven at 180ºc / 160ºc Fan / Gas mark 4, until the cakes have risen and are just firm to the touch.

2. Place cooked cakes on a cooling tray whilst preparing the icing. Place the butter into a medium size mixing bowl with the dissolved coffee and cocoa powder. Gradually beat in the icing sugar to make a smooth icing.

3. For best results place icing into a piping bag with a small star nozzle fitted. Using a sharp knife cut out mini cones of sponge from each cake. Pipe icing into the centre into a spiral and place sponge cone back on top.
Alternatively place icing into each cake cavity using a teaspoon.

4. Serve immediately or store in an airtight container for up to 5 days.


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