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Gluten Free White chocolate and Blackberry Cupcakes

Sound good right? Want to make professional looking cupcakes but so it's easy and done at home? They're not only unique but gluten free of course. The rich white chocolatey-ness complimenting the tart blackberry flavours is delish and definitely has to go on your list of ‘to bake’.
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Course Sweet treats
Servings 12 servings

Equipment

  • 1 1M piping nozzle optional
  • 1 piping bag optional
  • 1 cupcake/muffin tin
  • 12 cupcake cases (paper or foil) if using the stiffer baking cups, see note 1
  • 1 wire rack

Ingredients
  

  • 200 g softened butter
  • 180 g caster sugar
  • 4 large eggs
  • 1 tsp vanilla paste/extract
  • 200 g gluten free self-raising flour
  • 1 tsp baking powder - make sure it's gluten free
  • 125 g white chocolate chips
  • 1/4 tsp xantham gum only add if flour doesn't already contain it

FOR THE BLACKBERRY PUREE

  • 75 g blackberries
  • 1 tsp lemon juice
  • 1 tsp caster sugar

FOR THE BUTTERCREAM

  • 225 g softened butter
  • 350 g icing sugar
  • 1 tsp vanilla paste
  • 1-2 tbsp seedless blackberry jam or blackberry purée - use a little extra if needed
  • 12 blackberries to decorate - optional

Instructions
 

FOR THE PUREE

  • Weigh out 75g of blackberries, wash them add to a small saucepan on a low heat.
  • Add in the lemon juice and sugar and continously stir so the sugar doesn't burn. Squash down the blackberries so they break down more easily. Do this step for about 5 minutes.
  • Turn up to a boil and wait for the jam to thicken and so there is only a little liquid left in. Then turn off the heat.
  • Wait to cool slightly and press the jam through a sieve or a fine mesh strainer over a bowl so the puree is now seedless. Set aside to cool fully.

FOR THE CUPCAKES

  • Preheat your oven to 160C Fan/ 180C and prepare your muffin tin with 12 cases.
  • Sieve together your gluten free flour, baking powder and xantham gum into a large bowl and add the caster sugar. Stir together.
  • Cube your butter and mix into the bowl with the dry ingredients with the electric whisk until it resembles fine breadcrumbs. It's very messy but it'll be worth it!
  • In a separate bowl, briefly whisk together your vanilla paste and eggs then add to the dry ingredients in 2 additions. Whisk thoroughly between each addition.
  • Gently fold in your chocolate chips and until the mixture 'flops' over and it is all mixed together.
  • Spoon your mixture equally into the cupcake cases using spoons or an ice cream scooper.
  • Put straight into the preheated oven and bake for 20-25 minutes. To check if they're baked, insert a skewer into the biggest cupcake and if it comes out clean its baked.
  • Leave the cakes in the tin for 5 minutes before putting on a wire rack to completely cool.

FOR THE BUTTERCREAM

  • Make sure your butter is soft and at room temperature. Cube your butter and beat it until pale, light and smooth.
  • Sieve your icing sugar little by little and mix inbetween each addition. I do this in 2-3 stages.
  • Make sure it's the right thickness. If its too runny you won't get a nice swirl shape so add a little icing sugar. If it's too thick it will be difficult to pipe so add 2 tbsp milk or 1 tsp boiling water.

FOR THE PIPING

  • Once the cupcakes are cool, you need to place the nozzle inside the piping bag with a snipped end.
  • Place inside a pint glass with the 1M nozzle inside at the bottom and the edges folded over the glass. This makes it easier to spoon the buttercream in.
  • Spoon the seedless blackberry jam/puree on the two seams of the piping back going upwards. Make the line about an inch wide.
  • Spoon all of your buttercream into the bag being careful not to disturb the puree and twist the top of the piping bag.
  • Use your top hand to squeeze the buttercream down NOT your bottom hand. Squeeze a small amount into the bowl. I just find this helps to get the buttercream going and excess puree out.
  • Hold the bag vertically above the cupcake, starting from the edge swirl round into the middle making sure to cover all the cupcake. You can do a flick on top. Ta-da!
  • Add a blackberry to decorate them if you wish. Enjoy!

Notes

Note 1 - If using baking cups, put them on a baking tray instead of a muffin tin.
Spoon 2 scoopfuls into 1 cup so they are about 3/4 full. This will make 6-7 cupcakes.
Being very careful, place the cupcakes in the oven and bake.
 
Keyword blackberry, white chocolate, cupcakes, piping, buttercream, delicious, unique, light, airy, gluten free, dairy free, professional, puree, piping