NILLA Tompkins from Vanilla Food knows a thing or two about cooking delicious and healthy treats. Here she shares with us her gluten-free Christmas chocolate mini cakes with fudge frosting.
Ingredients:
For the cake batter
2 cups good quality gluten-free flour
1.5 tsp. xanthan gum (omit if using a flour blend that contains xanthan)
2 cups coconut sugar
1 tsp. baking soda
One-quarter tsp. salt
1 cup salted butter
One-third cup cocoa powder
1 cup water
Half a cup buttermilk
2 organic eggs
1 tsp. vanilla bean paste
For the fudge frosting:
Half a cup salted butter
Half a cup cocoa powder
3 and two-thirds cups icing sugar
6-7 Tbsp. milk
1 tsp. Vanilla bean paste
Method
1. To make the cake batter, in your mixing bowl, combine gluten-free flour, xanthan gum, sugar, baking soda, and salt and set aside.
2. In a medium saucepan, combine butter, cocoa, and one cup water. Bring just to boiling, whisking constantly. Remove from heat and add to dry ingredients, beat until combined.
3. Add buttermilk, eggs, and vanilla and beat for one minute on low-medium speed. Pour batter into cupcake liners.
4. Bake at 160C for 17 minutes or until a toothpick comes out clean or with a few crumbs (no wet batter).
5. Let cool in pan for four minutes, then remove cupcakes. Wait to frost until completely cool.
Frosting
1. Using a medium glass bowl, melt the butter. Whisk in cocoa powder, then heat for one minute.
2. Add powdered sugar and milk alternately, beating with a hand mixer until creamy. Add vanilla last, beating in until mixed well.
3. If you use this frosting while still warm, it is easily spreadable and has the glossy finish when dried. Top with a chocolate praline ball for that Christmasy feel, you can find these in good delicatessen.
There are no words to describe how yummy these chocolate cakes are!
For further inspiration from Nilla follow her on instagram at Vanilla Food. Vanilla Food is in Belmondos Organic Market, Rene Street, Noosaville.
