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Gluten free double choc rose cupcake

Every month I get to choose some items from the lovely peeps at Wholeport to use and show you here on Torie Jayne...

This month I chose some red heart printed cupcake cases, heart shaped silicone moulds and heart doilies. I decided to make some gluten free double choc rose cupcakes with a meringue icing, topped with white chocolate red glitter hearts for Valentine's day.

A chocolate flavoured cupcake with a hint of rose flavour, studded with white and dark chocolate chips, a light meringue icing drizzled with dark chocolate and topped with white chocolate red glitter hearts. A perfect cupcake for for Valentine's day.

Gluten Free

12 Cupcakes

Method

Double choc rose cupcake

  1. Heat oven to 180C (fan 160C)

  2. Line baking tray with cases

  3. In a food mixer, beat the butter and sugar till light and fluffy.

  4. Slowly beat the eggs one at a time to the butter and sugar mix

  5. Slowly beat in sifted flour, cocoa powder and rose water essence

  6. Stir in chocolate chips

  7. Divide the batter between the cases

  8. Bake for about 20 mins until cakes bounce back when lightly pressed

  9. Place on rack to cool

Meringue frosting

  1. Place egg whites and sugar in a medium heat proof bowl

  2. Place bowl over a pan of simmering water

  3. Whisk the egg whites and sugar for about 8 minutes until the mixture turns thick, glossy and stands in stiff peaks

  4. Remove from pan of water

To decorate

  1. Fill piping bag fitted with a round nozzle with meringue frosting.

  2. Immediately pipe a swirl of meringue icing on top of the cakes

  3. Leave to set for at least half an hour

  4. Melt 100g dark chocolate chips and drizzle over the top of the meringue icing

  5. Place red glittered chocolate heart in centre of icing

  6. Leave drizzled chocolate to set.

Ingredients

Double choc rose cupcake

  • 250g butter (unsalted)

  • 250g caster sugar

  • 3 large eggs

  • 250g gluten free self raising flour (sieved)

  • 3 tbsp cocoa powder

  • 1 tsp rose water extract

  • 100g white chocolate (chips)

  • 100g dark chocolate (chips)

Meringue frosting

  • 170g caster sugar

  • 100g dark chocolate (chips)

  • 3 large eggs (whites)

  • 100g dark chocolate (chips)

To Decorate

Equipment

See more...

Chocolate glittered heart topped cupcakes
Chocolate chip cupcake
Gluten free Valentine cupcake recipe

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