viernes, 14 de marzo de 2014

Baking for Charity : Banana cupcake - Carrot cupcake and red velvet cakepop all gluten free

Today I was baking for the charity bake sale. I did some banana cupcake, carot cupcake and red velvet cake pop. 

Banana cupcake

- 2 eggs
- 40 g melted butter
- 90 g gluten free flour (self raising mix)
- a pinch of salt
- 45 g sugar
- 1 tea spoon baking powder
- 3 bananas
- 1 soup spoon milk

Mix the eggs and the sugar. Add the milk, flour, butter, baking powder and salt;
Smash the bananas. 3 bananas gives a strong banana flavour so if you want it lighter just put one or two bananas.
Add the mashed bananas in your previous mixed.
Fill in your cupcake mould 2/3 to allow rising.
Put them in the oven for 20 min. at 180ºC. Once cooked place them on a grill to let them cool.
I spread chocolate icing fondant on them but you can also use nutella or mermelade. I added sugar paste disc painted zith edible glitering colorant. The sugar paste I used was chocolate flavoured. On top of it i added a sweet (in this case nice Dragibus from Haribo brought earlier in France in my last visit).

For the Carrot cupcake I just followed the receip I posted earlier here. I added some sugar paste flower.

For the red velvet cake pop I prepared a red velvet small cake (I did 10 pop cake out of it). 

Ingredients :
* 125g flour gluten free and self rising
* 1/4 gluten free tea spoon rising powder
* a pinch of salt
* 1 table spoon cocoa powder (sugar free)
* 60g butter
*150g caster sugar
* 1 egg
* 1/2 tea spoon vanilla extract
* 120ml milk
* red gluten free colorant
* 100g philadelphia cheese (natural not flavoured ! ;-) )

Mix together the flour, the rising powder, a pinch of salt and the cocoa powder.

In a different bowl softer the butter until smooth. Then add the sugar and mix well.
Then add the egg and the vanilla extract. Mix well.

Add to this mixture the flour mixture in 3 times as well as the milk, starting and ending by the flour mixture. Add the colorant and mix well so that the whole mixture is well colored.

Pour into a mould and cook for 30 min. at 170ºC. 
Once cooked, cool down for 10 min and remove from the mould. Leave it cool completely (another 1/2h).

Then mashed completely the cake. Add 100g philadelphia to it (more or less as it depend of the moisture of your cake) so that you can form sphere that stick together. Put a cake pop stick into melted chocolate and fix it in the cake pop. Put it in the freezer for 1/2h.
Pour melted chocolate over it and add whatever you like on it like coconut.

Coming soon... a video on how to do assemble and decorate the cake pop.

Enjoy !