Blondie anyone? Yes please! In my view you just can’t beat a blondie. Especially a gluten free rhubarb and custard blondie! I think they’re so underrated and they’re by far one of my favourite bakes. Crispy on the top, slightly gooey in the middle. Perfect.

As said above, they’re horribly addictive so watch out if you have no willpower. Even if you do end up eating the entire tray because lets face it, everyone has their guilty secrets, it will be totally and utterly worth it.

This is the perfect summer recipe for a naughty dessert or even to eat on their own.

So step by step instructions are below in the recipe and there is a print button at the top if you would like to print it off.

Shopping List

• 300g stewed rhubarb
• 45g caster sugar
• 2-3 tbsp water from the rhubarb after being defrosted
• 200g salted butter
• 3 medium eggs
• 125g gluten free plain flour
• 250g caster sugar
• 70g custard powder
• 1/4 measured tsp xantham gum – only add if your flour doesn’t already contain it
• 100-120g white chocolate chips/chopped white chocolate

I use Doves Farm Freee gluten free flour, I always have done and it’s always been very reliable however you can use another of your choice.

Ensure your custard powder is gluten free, I use Birds myself.

Make sure your chocolate chips are gluten free as well! You don’t want to make the mistake of buying something that’s not safe for you! It’s always best to check the labels when shopping. I like using Molly’s chocolate for baking, it’s cheap, delicious and gluten free of course!

Can this recipe be made dairy free?

Yes you can make this recipe dairy free! You will have to make a few substitutions listed below.

• Use a block of Stork or Flora Plant Butter instead of the dairy butter
• Use dairy free white chocolate chips

Just a note!

When it comes out of the oven the outer edges should seem crispy and the centre just a little wobbly. If it’s all liquid however, it needs longer baking! Make sure you leave it to cool in the tin with no picking at it! It will continue to set more whilst it cools.

If you enjoy this recipe I’ll be very grateful if you give me a star rating!

On with the baking then…

Print

Gluten Free Rhubarb and Custard Blondies

Different yes, deliciously addictive…definitely yes! A classic twist on white chocolate blondies, these are a must have. Chewy, indulgent and the sweetness and sourness go hand in hand.

Course Dessert, Sweet treats

Keyword rhubarb, custard, rhubarb and custard cake, baking, gluten free, dairy free, summer,

Prep Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 16 servings

Equipment

• 1 23cm squared baking tray or one equal to
• 1 wire rack
• 1 electric handmixer

Ingredients

FOR THE STEWED RHUBARB

• 300 g rhubarb
• 45 g caster sugar
• 2-3 tbsp water from the rhubarb after being defrosted or use 2 tbsp water if using fresh rhubarb

FOR THE BLONDIE

• 200 g salted butter
• 3 eggs
• 125 g gluten free plain flour
• 250 g caster sugar
• 70 g custard powder sieved
• 1/4 tsp xantham gum add only if flour doesn't already contain it
• 100-120 g white chocolate chips or chopped chocolate

Instructions

FOR THE STEWED RHUBARB

• Chop the rhubarb up and place in a saucepan with the sugar and water.
• Cook over a medium heat for 5 minutes stirring every now and then. You can place a lid on for it to cook quicker.
• Once mostly stewed down, turn off the heat and leave to cool.

FOR THE BLONDIES

• Preheat the oven to 180℃/160℃ Fan. Line a baking 23cm baking tray with greaseproof paper. Make sure some overhangs the tray.
• Melt your butter in a saucepan on a low heat and add to a large bowl with the rest of the caster sugar. Beat until smooth.
• Add the eggs one at a time and beat well between each addition.
• Add the gluten free plain flour in 3 lots and thoroughly beat in between each addition.
• Sieve your custard powder and xantham gum into the batter and beat once more.
• Fold in the white chocolate chips and pour into the baking tray.
• Evenly dollop spoonfuls of stewed rhubarb on top until it's all used up and place in the oven to bake for 35-50 minutes. The cooking time may vary depending on your oven.
• Once fully baked, remove from the oven and leave to fully cool in the tray. It carries on cooking after being baked so you need it to cool completely and set before cutting up I'm afraid!
• Once cooled completely you can cut the blondie up and enjoy with a good cup of tea!

So thanks for reading my recipe, let me know in the comments if you made them, I would love to see how it works out with any pictures. Feel free to rate my recipe as well, it all helps.

More white chocolate recipes:

• Gluten free White Chocolate and Raspberry Cupcakes

• Gluten Free White Chocolate & Macadamia Cookies

• Gluten free White chocolate and Blackberry Cupcakes

The post Gluten Free Rhubarb & Custard Blondies appeared first on Welcome to Rockhoppers Kitchen!.

Ever had that problem with not being able to find a gluten free cookie in a bakery? And if you do they taste nothing like how you remember? Well with this recipe and me being your fairy god mother I will make your wishes come true!

It’s actually not long ago I decided to make a recipe for these, before that I had never tried them before. I added a little sprinkling of nutmeg into the mixture and been addicted to them ever since.

Below you’ll find step by step instructions and if you prefer a paper version, there’s a print button at the top of the page.

Shopping List

• 150g softened butter
• 80g soft brown sugar
• 70g golden caster sugar
• 1 medium egg
• 1 tsp vanilla paste or extract
• 1/2 tsp salt
• 1/2 tsp grated nutmeg
• 200g gluten free plain flour
• 1/4 tsp xantham gum – only add this if your gluten free flour doesn’t already contain it
• 1/2 tsp baking powder
• 90g white chocolate chips or chopped chocolate bar
• 70g chopped macadamia nuts

I use Doves Farm Freee gluten free plain flour but you can use another of your choice.

For the baking powder, ensure it’s gluten free. Most are but it’s always best to check before buying. Also make sure it’s within the expiry date!

In my baking I often use vanilla paste but you are free to use extract instead. The vanilla bean flavour just won’t pop like vanilla paste does but they’ll still be delicious!

Yes that’s right – grated nutmeg! Trust me on this one but you do want to go steady with it!

Can I make this recipe nut free?

Yes you can make this nut free but I’m afraid you’ll have to take out the macadamias which is changing the recipe slightly. You could always substitute it with things like raspberries, dried apple, pieces of stem ginger or even more chocolate!

Can I make this dairy free?

Yes this is totally dairy free adaptable. All you’ll need is the following…

• A hard block of margarine such as Stork or Flora Plant Butter – instead of dairy butter. Make sure this is softened to make the recipe!
• Dairy free chocolate chips such as Moo Free Chocolate Chips – for your chocolate

So I grant you your wishes and on with the recipe!

If you’ve tried making these cookies, please let me know your thoughts in the comments sections and feel free to share any pictures. I would appreciate it if you could rate and share my recipe too!

You might also like

• Gluten free Bakery Style Chocolate Chip Cookies

• 5 Ingredient Gluten Free Shortbread

The post Gluten Free White Chocolate & Macadamia Cookies appeared first on Welcome to Rockhoppers Kitchen!.

These shortbread are so easy to make and only 5 ingredients used! It’s a great recipe for beginners and the results are more than worth it!

Now the question is, would you prefer chocolate-dipped shortbread or just a sprinkle of sugar? Either way for me, as long as there are plenty of them, any way is good. They are gluten free and optionally dairy free but they taste no different whatsoever compared to shortbread made with wheat flour. And how about trying my Millionaires Shortbread recipe next time?

Shopping List:

So below is your shopping list you will need for this recipe, most ingredients you will find in your cupboard.

• 30g caster sugar
• 60 g butter – I like to use salted but it’s up to you
• 120g gluten free plain flour
• 1/2 tsp vanilla paste/extract
• 1/8 xantham gum – add only if your gluten free flour doesn’t already contain it

So yes as usual I do use vanilla paste instead of extract but if you don’t have any you are free to use extract. You just won’t get that vanilla hit as much.

For the butter you need to use block butter and not spreadable butter.

I use Doves Farm FREEE plain flour from their gluten free range but feel free to use any other gluten free plain flour.

Can this be made dairy free?

Yes these can be made dairy free. Just make sure you swap the butter for a dairy free hard baking block such as Stork block butter or Flora Plant Butter. Make sure it’s softened to make the shortbread though!

No need to wait any longer, let’s get on with the recipe!

Print

5 Ingredient Gluten Free Shortbread

These insanely light and buttery 5 ingredient shortbread will definitely satisfy your taste buds. Perfect to have in the middle of the afternoon with a cuppa for a quick pick me up. And gluten free of course!

Course Sweet treats

Keyword baking, sweet treats, dairy free, shortbread, light, buttery, biscuits, cookies, gluten free

Prep Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 10 biscuits

Equipment

• 1 5.5cm round cutter
• 1 baking tray

Ingredients

• 30 g caster sugar
• 60 g butter softened
• 120 g gluten free plain flour
• 1/2 tsp vanilla paste or extract
• 1/8 tsp xantham gum

Instructions

• Preheat your oven to 150℃ Fan/170℃. Line a baking tray with some non stick baking paper ready for the shortbread.
• In a large bowl, using an electric hand mixer beat together your softened butter, caster sugar and vanilla paste/extract until smooth.
• Sift the flour and xantham gum and stir in using a spoon or spatula until it resembles a breadcrumb/crumble type mixture.
• Bring together in a ball in the bowl. This may take a while but it will eventually come together.
• Once formed into a ball, roll out until it's 6-7mm thick. This may be easier to do between two pieces of baking paper- one underneath the dough, one on top.
• Use a small biscuit cutter (I use a 5.5cm cutter) to cut rounds into the dough. Lift off by sliding a palate knife under or you can use a knife as an alternative.
• Arrange them on the baking tray with a small gap between each shortbread. They won't spread much so there's no need for large gaps. Sprinkle each with a little extra caster sugar.
• Place into a preheated oven for 18-21 minutes. They don't need to be golden in colour because they will get more golden as they cool.
• Once baked, leave to cool on the tray and enjoy with a nice cup of tea!

So thanks for reading my recipe, let me know in the comments if you made it and give a star rating! I would love to see how it works out with any pictures

More Related Posts

• Gluten Free White Chocolate & Macadamia Cookies

• Gluten free Bakery Style Chocolate Chip Cookies

The post 5 Ingredient Gluten Free Shortbread appeared first on Welcome to Rockhoppers Kitchen!.

Who can say no to a white chocolate and raspberry cupcake? They’re moist, light and airy, and the sweet and tangy flavours perfectly compliment each other. Whoever thought of combining these flavours is a real genius.

I’m a huge fan of using raspberries in baking. They’re the ultimate summer fruit and always a crowd-pleaser — though let’s be honest, they’re an all-year-round favourite for me. From Bakewell tart to Black Forest gateau, you really can’t go wrong.

These can be made with regular wheat flour, but if you’re gluten free, simply swap in a gluten free alternative. They’ll be just as delicious. I use Doves Farm Freee gluten free self raising flour.

Below you’ll find the shopping list. If you’d rather, there’s also a handy print button at the top of the page so you can print off a paper version.

Shopping List

So here is your shopping list to make these beauties.

• 200g gluten free self raising flour
• 350g butter (200g for the cakes, 150g for the buttercream)
• 200g caster sugar
• 4 large eggs
• 1 tsp baking powder
• 1/4 tsp xanthan gum – only add if your gluten free flour doesn’t already contain it
• 1/2 tsp vanilla paste – or 1 tsp of vanilla extract
• 125g fresh raspberries or 1 handful of freeze-dried raspberry pieces
• 250g white chocolate (100g for the chocolate chips in the cakes, 150g for the buttercream)
• 225g sieved icing sugar

Ensure your baking powder and chocolate are gluten free too. I use Molly’s chocolate and chop it up. It’s very affordable as well!

As you may know from my other recipes, I love using vanilla paste but you can substitute it with vanilla extract. The vanilla flavour won’t be as strong, but the result will still be delicious!

You can place a few grains of rice underneath each cupcake case to help absorb some of the excess grease. That said, it’s not essential – if you’re using good quality cases, you can skip this step.

Can this recipe be made dairy free?

Yes, they can. All you need to do is the following:

• Substitute the butter for a dairy free block of margarine, such as Stork but make sure it’s softened.
• Swap your white chocolate for dairy free white chocolate.

There you have it! Let’s get on with the recipe!

Print

Gluten Free White Chocolate and Raspberry Cupcakes

I love white chocolate and raspberry together, isn't it just like the BEST flavour? Not only simple but but gluten free as well!

Course Sweet treats

Keyword baking, sweet treats, white chocolate and raspberry cupcakes, white chocolate, cupcakes, raspberry, tangy, sweet, gluten free, dairy free

Prep Time 30 minutes minutes

Servings 12 cupcakes

Equipment

• 1 muffin tin
• 1 wire rack
• 12 cupcake cases
• 1-2 handfuls of rice optional
• 1 piping bag optional
• 1 1M piping nozzle optional

Ingredients

• 200 g gluten free self raising flour
• 200 g softened butter
• 170 g caster sugar
• 4 large eggs
• 1 tsp baking powder
• 1/4 tsp xantham gum only add if flour doesn't already contain it
• 1/2 tsp vanilla paste
• 125 g fresh raspberries or 1 handful of freeze dried raspberry pieces
• 100 g chopped white chocolate

FOR THE BUTTERCREAM

• 150 g white chocolate
• 225 g icing sugar sieved
• 150 g butter softened
• 2 tsp boiling water optional – to help the 'drag' when piping

Instructions

• Preheat the oven to 160℃ Fan/180℃. If you are using the rice grains to soak up the excess grease, see Note 1. Then place 12 paper cases in the muffin tin holes.
• Beat the softened butter up in a large mixing bowl for 10 seconds to warm up slightly.
• Add in the caster sugar and beat together until pale, light and fluffy.
• Add in the vanilla paste and crack eggs into the jug.
• Weigh out the flour and measure the baking powder and xantham gum. Fold in a third of the dry ingredients into the butter sugar mixture. Pour in 1 egg and beat. Keep alternating this until all of the eggs and dry ingredients are mixed in.
• If you're going to use fresh raspberries, roll them in a tbsp of gluten free flour. This stops them from sinking to the bottom.
• Fold in your raspberries/freeze dried raspberries and chopped white chocolate.
• Divide the mixture in the paper cases and put in a preheated oven for 20-25 minutes.
• When the cupcakes are finished, poke a skewer into the largest cupcake, if the skewer comes out clean they're cooked.
• Leave to cool for 5 minutes in the tin and then transfer onto a wire rack to leave to cool completely.

FOR THE BUTTERCREAM

• Break the white chocolate up and melt in short bursts of 30 seconds on HIGH in the microwave mixing inbetween each burst. (Make sure you don't overcook it).
• Once melted leave to cool.
• Beat the softened butter up until pale, light and fluffy. Add in a little of your sieved icing sugar and mix thoroughly, keep doing this until all of the sugar is mixed in.
• Pour in the cooled melted white chocolate and beat once more. Taste and alter if needed.

FOR THE PIPING

• Once the cupcakes are cool, you need to place the 1M nozzle inside the piping bag with a snipped end.
• Place inside a pint glass with the nozzle inside at the bottom and the edges folded over the glass. This makes it easier to spoon the buttercream in.
• Spoon all of your buttercream into the bag and twist the top above it.
• Use your top hand to squeeze the buttercream down NOT your bottom hand. Squeeze a tiny bit out into the bowl. I just find this helps to get the buttercream flowing.
• Hold the bag vertically in the middle above the cupcake and starting from the centre slowly swirl outwards until you fill the top. Ta-da!
• Add a raspberry if you like to decorate them. Enjoy!

Notes

Note 1- You can sprinkle the rice grains in each of the holes, this helps to soak up some of the excess grease whilst baking. Then place your paper cases on top.

If you made these delicious cupcakes, please let me know what you think in the comments section and share a picture. I would also appreciate it if you could rate and share my recipe!

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• Gluten free White chocolate and Blackberry Cupcakes

• Easy Gluten free Vanilla Cupcakes

• Gluten free Victoria sponge

The post Gluten free White Chocolate and Raspberry Cupcakes appeared first on Welcome to Rockhoppers Kitchen!.

Ever heard of it before? I know I hadn’t. But one day, I was in the supermarket looking for some lemons for a lovely Lemon Drizzle and I came across some Grapefruits. The thought of Grapefruit Drizzle intrigued me, so instead of making a lemon version, I made this instead. It may sound odd, but once you try it, you won’t go back. The citrussy zing with the sweetness of the sugar and the drizzle is such a classic but with a twist.

Shopping List

Here’s your shopping list for this recipe:

• 200g softened butter
• 250g caster sugar (200g for the cake, 50g for the drizzle)
• 200g gluten free self-raising flour
• 4 medium eggs
• 1/2 tsp baking powder
• 2 grapefruits (2 zested for cake, 1 juiced for drizzle)
• 1/4 xantham gum – add only if your gluten free flour doesn’t already contain it

I use Doves Farm FREEE self raising flour from their gluten free range. You’re welcome to use another gluten free self raising flour if you prefer. Make sure your baking powder is gluten free too; most are, but not all, so it’s best to read the labels.

Can this recipe be made dairy free?

Yes, this can indeed be made dairy free. Just substitute the butter with a block of dairy free margarine such as Stork or Flora Plant Block Butter. Make sure it’s softened to make the recipe though! Let me know if you make this cake with any comments and pictures in the comments section.

Right then time to bake!

Thank you for reading this post, if you can rate and share my recipe I would be very grape-ful. See what I did there?

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• Gluten free Lemon Drizzle Loaf Cake

The post Gluten free Grapefruit Drizzle Loaf Cake appeared first on Welcome to Rockhoppers Kitchen!.

Aren’t they just the best? These delicious cookies are not only mouth watering but they solve one big problem that those gluten free-ers will understand. Grabbing something quick from the bakery to eat in town is not always an easy task, trust me I’ve been there. But with this recipe, hopefully life will be made a little easier.

They’re crispy on the outside and soft and chewy in the middle. The perfect cookie right? I would definitely recommend chilling the dough to get the right consistency so they don’t spread into one big cookie.

Step by step instructions are below and as always a print button if you prefer the paper way!

If you enjoy my recipe how about trying my White Chocolate and Macadamia Cookies? My favourite cookie flavour!

Shopping List:

So here’s what you’ll need:

• 150g softened butter
• 80g soft brown sugar
• 70g golden caster sugar
• 1 medium egg
• 1 tsp vanilla paste or extract
• 200g gluten free plain flour
• 1/4 tsp xantham gum – only add if your gluten free flour doesn’t already contain it
• 1/2 tsp salt
• 1/2 tsp baking powder
• 100-150g chocolate chips

So for the flour, I use Doves Farm FREEE plain flour from their gluten free range. If you prefer you can substitute for another type of gluten free plain flour.

For the baking powder and chocolate chips, make sure both are gluten free if you need them to be. I use Molly’s chocolate and chop it up for the chocolate chips. It’s very cheap but delicious too!

Can I make these dairy free?

Yes you can of course make these dairy free. Just substitute the below!

• Butter – swap for a dairy free block of margarine such as Stork
• Chocolate chips- Use dairy free chocolate chips or a dairy free chocolate bar chopped up

On with the recipe then!

Print

Gluten free Bakery Style Chocolate Chip Cookies

Remember when you could just grab a cookie at the bakery? Well with this recipe you'll never have to go without again. Literally the best soft and chewy cookies you'll eat.

Course Sweet treats

Keyword baking, sweet treats, cookies, bakery-style, chocolate, gluten free, chewy, dairy free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 servings

Equipment

• 2 baking trays

Ingredients

• 150 g softened butter
• 80 g soft brown sugar
• 70 g golden caster sugar
• 1 medium egg
• 1 tsp vanilla extract
• 200 g gluten free plain flour
• 1/4 tsp xantham gum
• 1/2 tsp salt
• 1/2 tsp baking powder
• 100-150 grams chocolate chips

Instructions

• Beat the softened butter and sugar together using an electric whisk until pale, light and fluffy.
• Add in the egg and vanilla extract and beat once more.
• In a separate bowl, mix the gluten free flour, xantham gum, 100g of the chocolate chips, salt and baking powder together and fold into your wet ingredients. Try not to overwork the dough as it can go stiff.
• Cover the bowl with clingfilm and chill in the fridge for 40 minutes or leave overnight.
• Towards the end of the chilling time, preheat the oven to 160℃ Fan and line two baking trays with greaseproof paper.
• Take out the cookie dough, roll into golf ball sized balls and space them out onto the baking trays as the cookies with spread.
• Poke a few extra chocolate chips on top before going in the oven.
• Bake in the preheated oven for 15 minutes or until cooked and golden.
• Remove from the oven and leave to cool on the baking trays.

So thank you for reading my post! Let me know what you think with any comments or pictures in the comments section. Also if you get a chance, please rate and share my recipe it means a lot.

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• Gluten Free White Chocolate & Macadamia Cookies

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The post Gluten free Bakery Style Chocolate Chip Cookies appeared first on Welcome to Rockhoppers Kitchen!.

Sounds delish right? I got the idea for this recipe when I went to a café a good few years ago near where I live. I could eat gluten at the time and I remember they did the loveliest cakes, and this was one of my favourites they did. Obviously now, I can’t eat any but the cake was so memorable I’ve replicated it so I can still have one of my good ol’ favourites.

The tangy flavours of the apple contrasting with the sweetness of the maple and warmth of the cinnamon literally is one of the perfect pairings. It’s like heaven on a plate.

Shopping List:

So here’s your shopping list that you’ll need for this cake.

• 475g softened butter (225g for the cake, 250g for the buttercream)
• 200g light brown sugar
• 4 large eggs
• 2 tsp vanilla paste or extract (1 tsp for the cake, 1 tsp for the buttercream)
• 225g gluten free self raising flour
• 1/4 tsp xantham gum – only add if your gluten free flour doesn’t already contain it
• 1 tsp baking powder – ensure gluten free
• 1/2 tsp ground allspice
• 2 tsp ground cinnamon (1 tsp for cake, 1 tsp for the buttercream)
• 2 peeled apples
• 500g icing sugar
• 100g maple syrup
• 2 tbsp milk or boiling water – if needed

For the vanilla paste, you can substitute it with vanilla extract but I love vanilla paste as you’ll probably know by now because of the potent vanilla pod flavours that come through. It’s more pricier but worth it in my opinion.

I use Doves Farm Freee self raising flour from their gluten free range but you can easily substitute this with another gluten free self raising flour of your choice.

Ensure your baking powder is gluten free too! Most are but not all so make sure you check the labels.

Can this recipe be made dairy free?

Yes this can indeed be made dairy free. My substitutions are below!

• Go for a block of margarine such as Stork or Flora Plant Block Butter. Make sure it’s softened enough to make this recipe though
• For the optional milk, use either a dairy free milk such as gluten free oat, tigernut (this is not a nut), nut or seed milks. Or you could always just put 1 tsp of boiling water in instead. Using boiling water makes it ‘drag’ less when piping too.

Can I put buttercream around the sides too?

If you fancy wow-ing others by putting buttercream round the sides of the cake as well, go ahead! All you need to do is double the amount of ingredients in the buttercream. I’d love to see any pictures of it too!

I love this recipe and is definitely one of my favourites I’ve made. So please, sit back, relax with a cuppa and a big wedge of this cake!

So let me know if you’ve made this recipe I’d love to see any pictures and what you thought of this cake in the comments section! And if you get a chance please rate and share my recipe

You might also like

• Gluten free Victoria sponge

The post Gluten free Maple, Apple & Cinnamon Cake appeared first on Welcome to Rockhoppers Kitchen!.

Lemon Drizzle anyone? What a favourite of so many peoples. And what a classic.

I’ve made this recipe moist, light and airy so even if you’re not a lemon lover (like I used to not be) you’ll still want another slice. And of course it’s gluten free so it tastes exactly like cake WITH gluten but without the pains and illness that come with it.

Do you prefer a glace icing on top or not? I do personally. Whatever way you fancy I would love to see those pictures and comments! And maybe even a cheeky star rating if you enjoy it.

Step by step instructions are below and there is a print button at the top of the page if you prefer the good old fashioned paper way.

Shopping List

So here is what you’ll need for this show stopper.

• 200g softened butter
• 200g caster sugar
• 5 lemons (2 zested, 5 juiced)
• 4 medium eggs
• 175g gluten free self raising flour
• 25g ground almonds – or substitute for 25g of self raising flour for a nut free version
• 100g granulated sugar
• 150g icing sugar

I used the ground almonds to make the cake extra moist. Sounds weird? Give it a go, trust me. It doesn’t taste nutty, it just improves the texture.

For the gluten free flour, I use Doves Farm Freee self raising flour which is their gluten free range. Feel free to use a different gluten free self raising flour if you prefer.

I’m so excited about this cake and I hope you’ll love it like I do. I know it’s a lot of lemons to use but trust me it’s worth it!

Can I make this dairy free?

You can indeed make this dairy free. Just swap the butter out for a block of hard margarine such as Stork or Flora Plant Block Butter. Make sure it’s softened still to make this recipe though.

Can I make this recipe nut free?

Yes you can make this recipe nut free, all you need to do is swap the ground almonds out and substitute for 25g of the gluten free flour you’re using.

Right, on with the recipe!

So thanks so much for reading my recipe, let me know what you think with any comments and pictures!

Enjoy this recipe?

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• Gluten free Grapefruit Drizzle Loaf Cake

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The post Gluten free Lemon Drizzle Loaf Cake appeared first on Welcome to Rockhoppers Kitchen!.

I do love a cupcake. Especially these ones. Use up some summer blackberries and put it in this buttercream. Light, airy, soft and moist (sorry to those who don’t like that word) but what more could you want?

Doing the piping on top is not necessarily an essential. But people do like a good swirl and piping can be easier than you think. As I’ve said, it’s not an essential but it does look nice.

Why the reverse creaming method?

In this recipe I like to use the reverse creaming method. Personally, I much prefer this method as my cakes come out a lot lighter with more of a rise which I’ve struggled to get in the past using the all-in-one or the standard creaming method.

So what is the reverse creaming method?

It was created by Rose Levy Beranbaum and it gives a more even and finer cake crumb texture whilst making it more tender. You work the butter into the dry ingredients instead of beating the sugar and butter together first (standard creaming method). You then add in the wet ingredients to form a batter. This way there will be little air getting trapped in the mixture.

This is PERFECT for beginners in my opinion because they’re more likely to turn out how you want and it’s more difficult to overbeat it causing a dense or non-risen cake.

Step by step instructions are below including a print button at the top of the page if you prefer a paper version. If you’d like to pin my recipe, the button is at the top as well.

Shopping List

You’ll need just a few ingredients to make these cupcakes, most of which you will probably already find in your cupboard.

• 375g butter (150g for cake, 225g for buttercream)
• 120g caster sugar
• 3 large eggs
• 150g gluten free self raising flour
• 1/2 tsp baking powder
• 1/4 tsp xantham gum – only add if your gluten free flour doesn’t already contain it
• 125g white chocolate chips
• 350g icing sugar
• 1 tsp boiling water – optional to help the ‘drag’ when piping
• 2 tsp vanilla paste (1 tsp for the cake mixture, 1 tsp for the buttercream)
• 12 blackberries to decorate – optional
• 1-2 tbsp seedless blackberry jam or blackberry purée – see shopping list below

For the blackberry puree:

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

For the flour I tend to use Doves Farm Freee self raising flour in their gluten free range. They do 2 different ranges, one is gluten free and one isn’t. So make sure you get the Freee range.

Yes I’m sure you’ve seen me ramble on about vanilla paste LOTS of times but this recipe doesn’t have it in the cake itself. However, you can put 1/2 teaspoon in if you wish.

Make sure your baking powder is gluten free as well. Most are but there are a few brands that put wheat in them so it’s always best to check.

I like to use Molly’s chocolate and chop it up for the chocolate chips. It’s cheap, tasty and gluten free of course!

Wondering what the boiling water is for?

If you add a teaspoon of boiling water to your buttercream before placing in your piping bag, it stops that annoying ‘drag’ you can sometimes get when piping. You don’t always need this though if your buttercream is loose enough.

Can this be made dairy free?

Yes this can of course be made dairy free. Here are my substitutions.

• Dairy free hard block butter such as Stork instead of regular butter. Make sure it’s softened for the recipe though!
• Use dairy free white chocolate
• If your using blackberry jam be sure to check it’s dairy free! I’m sure it will be but it’s always good to check before buying.

So here’s for the recipe!

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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’.

Course Sweet treats

Keyword blackberry, white chocolate, cupcakes, piping, buttercream, delicious, unique, light, airy, gluten free, dairy free, professional, puree, piping

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.

 

So thank you for reading my post! Feel free to rate and share my recipe it means a lot. And I’ve love to see your comments and pictures!

Enjoy this recipe?

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The post Gluten free White chocolate and Blackberry Cupcakes appeared first on Welcome to Rockhoppers Kitchen!.

So what’s the secret to the ultimate vanilla cupcakes? Vanilla paste of course! When you bite into these beauties and taste the flavours of the potent vanilla bean coming through you’ll never go back!

Also just a tip! I never used to be able to make cupcakes, they would never rise! After god knows how many years of wondering why they’re not turning out even though all my ingredients are at room temperature etc, I invested in an oven thermometer. Well was my oven wrong or what?! I would definitely recommend getting one if you haven’t already. It’s scary how many people’s ovens are off whether they’re old or not. Mine was brand spanking new in fact!

Anyway, enough about oven talk. Here is the shopping list you will need for this recipe.

Shopping List:

• 200g gluten free self raising flour – I use Doves Farm Freee flour.
• 425g butter – (200g for the cake, 225g for the buttercream)
• 150g caster sugar
• 2 tsp vanilla paste (1 tsp for the cake, 1 tsp for the buttercream)
• 4 large eggs
• 1 tsp baking powder – ensure it’s gluten free
• 1/4 tsp xantham gum – only add if your gluten free flour doesn’t already contain it
• 350g icing sugar
• 3-4 tbsp milk – if needed

So as said above I use Doves Farm Freee self raising flour, always have done and always will. It’s always reliable in my opinion but feel free to use whatever gluten free self raising you like.

Make sure you’re baking powder is gluten free too! Most are but it’s always best to check the label before buying, some do contain wheat unfortunately.

I do love using vanilla paste because of the amazing vanilla flavour you get with it. So deliciously potent! But feel free to use extract if that’s what you have.

Can these be made dairy free?

Yes they can indeed be made dairy free! You just need to do a few food substitutions. Below is the list I would use.

• Dairy free hard block butter such as Stork instead of regular butter – softened!
• Dairy free milk such as gluten free oat, tigernut (this isn’t a nut), seed or nut milks. This is if you need to add some milk to loosen the cake batter or buttercream

I’d love for you to rate my recipe and to see any pictures of any cakes being made in the comments section.

So here it is! My delicious gluten free vanilla cupcake recipe.

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Gluten free Vanilla Cupcakes

These light and fluffy cupcakes are simple, quick and easy. And no baking powder or xantham gum necessary! Dollop or swirl on your favourite buttercream to give the perfect friend to your cakes.

Course Sweet treats

Keyword baking, buttercream, cakes, cupcakes, vanilla cupcakes, dairy free, gluten free, icing sugar, piping, sweet dream, vanilla

Prep Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 12 servings

Equipment

• 1 cupcake tin
• 1 ice cream scoop optional
• 1 wire rack
• 1 electric hand mixer or stand mixer
• 1 star nozzle (2D) and piping bags optional

Ingredients

• 200 g gluten free self-raising flour
• 200 g softened butter
• 150 g caster sugar
• 1 tsp vanilla paste
• 4 large eggs
• 1 tsp baking powder
• 1/4 tsp xantham gum only add if flour doesn't already contain it
• 2 tbsp milk optional

BUTTERCREAM

• 225 softened butter
• 350 g icing sugar
• 1 tsp vanilla paste
• 1-2 tsp boiling water

Instructions

• Preheat oven to 160° Fan. Line a cupcake tin with 12 cupcake cases and set aside.
• Beat the softened butter and caster sugar together using an electric hand mixer until pale, light and fluffy.
• Crack eggs into a jug, pour in 1 egg yolk and thoroughly mix in. Repeat this with the remaining eggs and the teaspoon of vanilla paste.
• Gradually add in the sieved flour bit by bit gently folding in between each addition.
• Add a few tbsp of milk if needed to loosen mixture.
• Using an ice cream scoop or a spoon, evenly divide the batter between the cases and bake for 15-20 minutes (or until a toothpick or skewer comes out clean).
• Leave to cool for a 5 minutes before transferring to a wire rack to cool.

Buttercream

• When the cupcakes are completely cool, whisk the butter together using an electric hand mixer before adding in the vanilla paste.
• Sieve your icing sugar a little by little and mix inbetween each addition. I do this in 2-3 stages.
• Whisk once again until pale, light and fluffy.
• 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 a tsp of boiling water or milk.
• If you're going to pipe place a snipped piping bag with the nozzle inside so its poking through into a pint glass with the nozzle at the bottom and the edges folded over the glass.
• Spoon the buttercream into the bag and push down the bag and twist.
• Use your top hand to squeeze the buttercream down NOT your bottom hand.
• In a spiral, keeping the bag vertical not diagonal, squeeze from the centre and go round until it reaches the edges.
• It may take a few goes but you'll get the hang of it! Enjoy!

So let me know if you’ve made them and I’d love to know what you think in the comments section below with any pictures! And feel free to rate and share this recipe!

You might also like

• Gluten free White Chocolate and Raspberry Cupcakes

• Gluten free White chocolate and Blackberry Cupcakes

• Gluten free Victoria sponge

The post Easy Gluten free Vanilla Cupcakes appeared first on Welcome to Rockhoppers Kitchen!.