ORGANIC GLUTEN-FREE BLACK FOREST CUPCAKES

Cupcakes gluten free

Do you love chocolate? 🍫 Then these cupcakes are for you!

The moist cocoa base hides a delicious black cherry in syrup inside, giving it an irresistible sweetness 🍒.

All decorated with a fluffy cloud of cream, sour cherries and crumbled chocolate 😍

They are gluten-free, and therefore suitable for coeliacs and those with intolerances, because they are made with our gluten-free Spigabuona cake mix, which is naturally lactose-free, without added sugar and without hydroxypropyl methylcellulose.

Follow the recipe of Cuocadè:

INGREDIENTS

  • 75 gr of Mix Dolci Spigabuona
  • 20 g icing sugar (or vegetable cream)
  • 75 gr of sugar
  • 75 g milk (also soya or rice milk)
  • 50 g melted dark chocolate (bain-marie or microwave)
  • 45 g vegetable oil (sunflower or rice oil)
  • 15 g bitter cocoa powder
  • About fifteen sour cherries or cherries in syrup in which they are soaked
  • 6 g baking powder or cream of tartar
  • 1 medium egg
  • 1 vanilla pod or vanilla powder
  • Salt up

PROCEDURE

Accendere il forno a 180°C in modalità statica. In una ciotola, unire l’uovo, lo zucchero, la vaniglia, il latte e l’olio, mescolando bene. In un’altra ciotola, setacciare la farina Mix Dolci Spigabuona, il lievito e il cacao. Aggiungere il sale e mescolare bene. Meanwhile, melt the chocolate. Add the melted chocolate to the liquid mixture. Add flour and stir.

Riempire i pirottini da muffin fino a metà e infornare per 15-18 minuti. Montare la panna e versarla nella sac à poche con beccuccio. Prepare the sour cherries and juice on one side. 

Once the muffins are baked, remove them from the paper and make a hole in the centre. Bagnare con il succo di amarene e inserire 1 amarena all’interno del buco. Decorate with cream, sour cherries and the crumbled cocoa part. Store in the refrigerator.

Cupcakes gluten free

FOR THIS RECIPE WE USED:

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