The cake was adapted from a Hummingbird Bakery book that I own and the frosting is straight from Martha Stewart
Carob Cupcakes makes about 24 patty sized cakes
- 200g plain gluten free flour (I used white wings)
- 40g carob powder
- 280g caster sugar
- 3tsp baking powder
- pinch salt
- 90g nuttelex
- 220mls rice milk
- 2 large eggs
- 1/2 tsp vanilla
- Preheat the oven to 170℃
- Put flour, carob, sugar, baking powder, salt and nuttelex in the bowl of an electric mixer (or you can use a hand held mixer) and beat on a slow speed until everything is combined and it looks sandy.
- Whisk the eggs, milk and vanilla together in a jug and slowly pour half into the flour mixture. Beat on high until it is smooth
- Turn the mixer back to slow and add the rest of the milk mixture. Continue mixing until you have a smooth batter. Do not overmix.
- Spoon the mixture into patty cases until two thirds full (don't be tempted to over fill them, it is a very runny cake batter and it will overflow)
- Bake for about 15 mins or until cake springs back when lightly touched or a skewer comes out clean.
- Cool on racks.
- 6 egg whites
- 1 1/2 cups sugar
- 3/8 tsp cream of tartar
- dash vanilla essence
- Bring a saucepan of water to the boil. Turn down to a gentle simmer.
- Place egg whites, sugar and cream of tartar into a heatproof bowl and place on saucepan. Make sure the water isn't touching the bottom of the bowl.
- Using electric hand beaters, beat on a slow speed until the sugar is completely dissolved and the egg feels warm (approx 3-4 mins).
- Take the bowl off the heat and keep beating at increasing speeds until the mixture is glossy and stiff peaks form (8-10 mins)
- Add vanilla, beat until combined. Scoop into a piping bag and decorate cakes as desired.
|The biscuit on top is half an Orgran Rotondo which is almost failsafe.|
These cakes are deliciously moist and you won't want to stop at one.