SANDY’S GLUTEN FREE CHOCOLATE BUTTERMILK CAKE / CUPCAKES WITH STRAWBERRIES AND CREAM TOPPING
125gr butter
210gr caster sugar
5ml vanilla essence
3 extra large eggs
110gr fig jam
210gr gluten free cake flour
3ml baking powder
5ml bicarbonate of soda
2ml salt if using unsalted butter
50gr cocoa
250ml buttermilk
1) cream butter, caster sugar and essence together
2) add eggs one at a time, beat well after each addition
3) add jam and beat once again
4) sieve the dry ingredients
5) add to the butter mixture and fold
6) lastly add the buttermilk and fold again.
7) Pour into a prepared cake tin or in a cupcake tray.
8) Bake for about 30 min at 180degC
(Test with knife)
9) whip up about a cup of cream with a tablespoon of icing sugar and decorate cool cupcakes. Top off with fanned strawberries and edible glitter.
10) if baking it as a cake instead of cupcakes, rather make a ganache or cream cheese topping and/or filling.
Sandy Fernandes Nouwens