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Gluten free mini berry chocolate cupcakes

I wanted to make some mini cupcakes decorated as mini nests to sit in my egg boxes to give as gifts at Easter time. So I made Gluten free mini berry chocolate cupcakes decorated with berry flavoured jelly beans and decorated with mini fondant flowers.

Gluten Free

48 mini cupcakes

Method

Chocolate & raspberry cupcakes

  1. Preheat oven to 160-180 deg C (325-350 deg F)

  2. Line small cupcake tin with paper or foil cases

  3. Beat butter and sugar with an electric mixer until the mixture turns a pale colour

  4. Beat in eggs, flour, milk, cocoa powder and vanilla extract

  5. Fold in the dark choc chips and raspberries

  6. Pipe batter into cases

  7. Bake for 20-25 minutes or till cakes bounce back when lightly pressed

  8. Place cakes on a wire rack to cool

Dark chocolate buttercream

  1. Melt chocolate drops in a microwave on low power, or in a bain marie on the hob

  2. Whip butter until light and fluffy, gradually beat in icing sugar

  3. Add vanilla extract and continue to beat

  4. Fold in melted chocolate and milk, till you have an even consistency

To decorate

  1. Fill piping bag fitted with star nozzle full of chocolate buttercream

  2. Pipe a nest on top of cupcakes

  3. Sprinkle with desiccated coconut

  4. Push fondant flower into side of nest and three jelly beans in the centre of the piped nests

Ingredients

Chocolate & raspberry cupcakes

  • 125g butter (unsalted, at room temperature)

  • 150g caster sugar

  • 2 large eggs

  • 225g gluten free self raising flour

  • 60ml milk (semi skimmed)

  • 2 tbsp cocoa powder

  • 1 tsp vanilla (paste)

  • 100g dark chocolate (drops)

  • 200g raspberries (fresh)

Dark chocolate buttercream

  • 100g butter (white, unsalted, at room temperature)

  • 75g dark chocolate (chips)

  • 200g icing sugar (sieved)

  • 1 tsp vanilla (extract)

  • 1 tbsp milk (semi skimmed)

To Decorate

To decorate...

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